Lets cut to the chase: I've had haggis before and I liked it. Its sausage and whats not to like about sausage whether its cooked in a pig intestine or a sheeps stomach or a clean sock? Who cares! Its all good.
Moving right along, this year we ended up buying a whole lamb ---organic grassfed, etc--- . Because its a whole lamb starting with the baaaaa, we have offal as well as the shanks, legs etc. In fact, my esteemed husband is over at the slaughter's learning how to butcher our lamb even as I type!
When considering how to have our lamb chopped up, it crossed my mind, with such access to a very fresh sheep stomach, if not homemade haggis now, then when?
So I'm making haggis.
Right now I have the Alton Brown recipe off the Food Network site
Note that this recipe will enable me to use up another 1/2 pound of the suet leftover from the Christmas pudding and the mince. Still I'm game to use a different recipe if anyone has a thought or suggestion.
Also a question: Can you freeze haggis? And for how long?