The Dreaded Haggis

Haggis is the legendary national dish of Scotland. It is, when well-made, surprisingly delicious. 

Be warned, however; making a haggis yourself is not for the faint-of-heart -- the initial stages of making haggis resemble a post-mortem more than a culinary exercise

- 1 sheep's stomach
- 1 sheep heart
- 1 sheep liver
- 1/2 lb suet, fresh (kidney leaf fat is preferred)
- 3/4 c oatmeal
- 1 ts salt
- 1/2 ts pepper
- 1/4 ts cayenne
- 1/2 ts nutmeg
- 3/4 c stock

Wash stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. 

Cover heart and liver with cold water, Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. 

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. 

Haggis is typically served on Burns Night, January 25, when Scotland celebrates the birth of its greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759. During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the form of verses from Burns' poem, 'Address to a Haggis.' Burns' 'Selkirk Grace' may be used to start the evening:

Some hae meat and canna eat, 
And some wad eat that want it; 
But we hae meat and we can eat, 
And sae the Lord be thankit.

A typical meal for Burns Night would include Cock-a-Leekie, Haggis with Tatties-an'-Neeps, Roastit Beef, Tipsy Laird, and Dunlop Cheese ... and whisky.