Combine Kitchen Bouquet and Pickapeppa sauce with beef broth in a saucepan.

Boil liver (or other organ meat) in the broth mixture for 5 minutes.

Drain the liver and set aside to cool.

Cut chilled scrapple into thick slabs.

Boil scrapple in the broth for 2 minutes.

Drain the scrapple and set aside, retaining the broth.

Toast the oatmeal in the oven until lightly browned.

Grind the liver or organ meat.

Mix all ingredients (except the 2-oz batch of suet) with seasonings and spices thoroughly by hand until moist.

If too dry, add broth or ground suet until a thoroughly moist consistency is achieved.

Cut sausage casing into 12-inch strips.

Stuff the haggis mixture into each strip of sausage casing, leaving 2.5-3 inches unfilled at both ends.

Leave the ends of the casings open.

Place the haggises in a steamer, cover, and steam for 3 hours.

Alternatively, grease the top pan of the steamer and place the haggis mixture in it, leaving space for swelling.

If the steamer lid is unvented, cover with greaseproof paper and a cloth.

Steam the mixture for 3 hours.

Repeat the cooking process with any remaining mixture.

Serve hot with mashed potatoes and mashed yellow turnips (tatties and neeps), and a glass of single malt whiskey.

Refrigerate or freeze cooked haggis.

Slice cold haggis and pan-fry until golden brown.

Serve fried haggis with poached eggs for breakfast, or with chips (French fries) for lunch.