LabRat can tell you that she's never tasted it and has no intention of if she can help it. Bleah. <g>
Here's a traditional Haggis recipe, I found on Google:
Lady Login's Receipt, 1856
1 cleaned sheep or lamb's stomach bag
2 lb. dry oatmeal
1 lb chopped mutton suet
1 lb lamb's or deer's liver, boiled and minced
1 pint (2 cups) stock
the heart and lights of the sheep, boiled and minced
1 large chopped onion
1/2 tsp.. each: cayenne pepper, Jamaica pepper, salt and pepper
Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. Serves 12.
No idea what the lights of a sheep are and somewhat terrified to find out really.
LabRat
