In a large frying pan, heat the oil

Sauté the onion until soft

Add the spices and cook until they release a scent

Add the thyme leaves and season generously with salt

Add the whisky and cook for a few minutes until you can no longer smell the whisky

Remove from the heat and set aside to cool

Put the bacon, meat, kidneys and livers through a meat grinder using the coarse blade

Add the onions and the oats and mix thoroughly to combine

Test the seasoning by frying off a small amount and adjusting if necessary (the oats will not cook!)

Once you have the seasoning correct to your taste, push the mixture through a sausage stuffer using a large size casing

Place in the fridge overnight

Fill a medium size sauce pan halfway with water

Bring to the boil and add the sausage

Boil with the lid off for an hour checking every 15 minutes to make sure the sausage is covered

Top up with boiling water if necessary

Finish off by cooking in a frying pan with some olive oil, or on the barbecue - just to get the sausage casing to have some colour and texture