I really like my haggis done tradionally ... With liver and boiled in a sheep's stomach. I get one on occasion and my wife won't be in same room with it.

1 lb ground Lamb

1 Sweet White Onion, diced

1 cup Steel Cut Oats (not those flat things)

1 Tbsp ground Nutmeg

1 Egg, beaten

cheesecloth

9" loaf pan

Combine lamb, onion, oats, egg and nutmeg as if making a meatloaf. Form the loaf into a 'log' and roll up in cheese cloth. Tie off the ends and lay the 'haggis' in a loaf pan. Add broth (chicken is best) to come half way up the side of the meat roll. Bring to a simmer, and cook 45 minutes or so, turning every 10 minutes, until the center reads 140F on a meat thermometer. Remove from liquid and allow to rest for 15 minutes before removing the cheesecloth. Slice and serve.

Ken, that sounds more to my liking than the traditional recipe I found for Haggis. I can't stand Spam so when I found the recipe for Haggis my first thoughts...no, oh no, no way am I going to eat that stuff. My apologies to those who love Haggis

As a Personal Chef called The Kilted Cook, I get called on to prepare my "faux Haggis" for Burns Night and other kilted events as well as for curious 'civilians' who wonder at the taste of haggis. Mine is a lot more palatable and acceptable to sensitive American palates. It uses the essential flavors of haggis, but without the organ meats. It's a ground lamb, onion, oatmeal and pinch of nutmeg "meatloaf" that is rolled in cheesecloth and poached in broth on the stovetop rather than being baked/roasted -- a meatloaf that's cooked all the way through but never browns.

I'm making four of them tomorrow for various Burns' Night Suppers, only two of which I'll be able to cater the entire meal. Both of those chose my Olde Reekie Salmon, Tatties & Neeps, and Strathbogie Mist for dessert. Ould Reekie is a Scotch and cheese cream sauce ladled over broiled salmon or sometimes steak. Tatties & Neeps are boiled potatoes and turnips roughly mashed together. One party is having my signature Ginger-Orange Carrot Ribbons for the veg., the other chose Peas in Cream. Strathbogie Mist is pears poached in ginger wine topped with Scotch infused whipped cream.

Cindy, Ben and Ken thanks for listening. Looks like there are more haggis aficionados out there than I thought. Enjoy your Burns Night on Saturday Ben, I wish I could join you.

Gordon, a lovely, deep voice and tribute to the Bard of Scotland, Rabbie Burns. I have partaken of the Haggis, and must admit to the liking of it...and also to a dram of Scotch whisky.

I have a Burns' night of poetry and music that I have organized for this Saturday evening on the eve of Robert Burns' birthday. There will probably be some scones, but no meal complimented by Haggis; and if whisky is consumed it will likely be from a brown bag.

A fine tribute to Burns, Gordon. Very nice. And I have to admit, I love haggis. I agree with Guy that it is surprisingly delicious. With a side order of mushy peas and potatoes, please.

Another beautiful duet between you and your dulcimer!

Yes Gordon, the picture is me and my girl! Thank you, I got my butternut, by Bob Schuler today and it is sweet sounding and so beautiful, he does an excellant job building, it is really going to keep me fixated on playing.

I so enjoy hearing you and yes soon I will join you on my "Lil' ButterNut".

Patty and Guy, thankyoufor your kind comments, I've never eaten haggis but I've been assured that it's wholesome food. Single malt on the other hand.....

Thanks Lexie, I do enjoy it. I see you're no longer a typewriter. Congrats on your new avatar, I assume it's you and your little girl friend that you talk about. Looking forward to hearing you play your new butternut.

Gordon, that was lovely. I do love it when you sing to your dulcimer.

Very nice!!

Haggis is surprisingly delicious, Patty. It just smells awful cooking.

Gordon, that's a nice tribute! I'm not sure I would eat haggis. I've heard some things about it