Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
–Address to a Haggis, Robert Burns
Haggis is made of a sheep’s pluck, which is a tidy term for the lungs, heart, and liver. Traditionally these parts would be boiled, ground, mixed with oats and onions, then stuffed into a cleansed sheep’s stomach, making what is essentially a large, round sausage.
Sheep are rarely brought to maturity in North America, so all the offal I used was from a lamb. Lamb bits are smaller and milder in flavour than sheep bits.
Most of the ingredients are easier to obtain than you might … Continue reading.