The Haggis recipe reminds me of a Pennsylvania Dutch (Amish) food called "scrapple". Basically, it is cornmeal and pork, cooked together til thick, then allowed to set (like an Italian polenta). My grandfather had this for breakfast everyday. (We kids could never be convinced to try it.) He would slice it and fry it in butter, then eat it with maple syrup on top.
I tried searching the web for a recipe, but the ones I could find all called for "pork shoulder". That's not the way I remember it being made. As I recall it was made from the left over "scraps" of meat (hence its name), such as the pigs knuckles, heart, liver, etc. Mmmmm!
- Vicki
