We have never made this, but this recipe produces the Genuine Article. You will probably have to suck up to a sheep farmer or a butcher in order to obtain the proper ingredients.

Ingredients

1 Sheep's paunch (stomach) 2 lb. dry oatmeal1 1 lb. suet, shredded 1 lb. lamb's liver2 1 large onion

1/2 t cayenne pepper 1/2 t black pepper 1 t nutmeg 1 t mace 1/2 t salt

Procedure

Pull the sheep's paunch inside out and scrape it clean. Pull it back right-side out.

Boil the liver and parboil the onion. Save 2 1/2 C of the stock. Mince the liver and onion together. Lightly brown the oatmeal. Mix all the ingredients together, along with the reserved stock.

Fill the paunch with the mixture, pressing it down to remove the air and sew it up securely. Prick the Haggis so it won't burst during cooking. Place the haggis in boiling water and boil slowly for 4-5 hours.

Serves approximately 12, or provides a taste of Haggis for a larger group.

Notes

1. NOT rolled oats. Use a mixture of Scottish pinhead oats and medium Scottish porridge oats. Check your grocer's Health Foods department for Bob's Red Mill Natural Grains. Look for Bob's Red Mill Scottish Oatmeal and Bob's Red Mill Steel-Cut Oats. Also, look for McCann's Irish Oats, in a large white tin can. These are the same as Scottish pinhead oatmeal.

   If you can't find proper oats, Email me. These kinds of oats are widely available in the Milwaukee area, and I'd be glad to mail you some.

   As a last resort, put some dry, uncooked rolled oats in a blender or a food processor and whirl until they have the texture of a coarse meal.

2. For a truly traditional Haggis, the lamb's pluck (heart, liver, and lungs) should be used. Since you had to ask the farmer for the stomach, you can also ask for these other variety meats as well.

   Warning: The US FDA has declared that foodstuffs containing lung tissue are unfit for human consumption.