Article: Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F. Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper. As in most dishes, spices and herbs will be adjusted to fit quantities. Adjust the spices and seasonings to your liking. Add enough of the reserved stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball. Cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture. Or If using the stomach or sausage casing, remove it from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach or sausage casing closed. Use a turning fork to pierce the stomach or sausage casing several times. This will prevent the haggis from bursting. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
What is a summary of what this article is about?
Preheat the oven to 500 degrees F. Test the spice levels and seasonings. Add the ground mixture to the dry ingredients and combine thoroughly with your hands. Once the seasoning is correct, put the filling into an oven-proof dish that is big enough to take all the mixture.