Do I "actually" (I love how you wrote that !) eat Haggis ? Aye. I grew up eating Haggis as my Mum is a Scot. Personally, I love it and eat it all the time. We have ours with tatties (mashed potatoes) and neeps (turnips). On special occasions, we add just a wee dollop of whisky (that would be Scotch to you).

First of all, you MUST like the flavor of liver, otherwise you will hate Haggis. I'll give you my (Highlander) Gran's recipe:

one sheep's paunch (stomach)
heart, liver and lights (lungs) of sheep
salt
white and cayenne pepper
nutmeg
2 onions, chopped finely
6 oz toasted oatmeal
1 lb beef suet
3/4 pint stock

Wash the paunch thoroughly. Turn inside out and repeat. Boil the heart, liver and lights until tender. Hang the windpipe over the edge of the pan, so that it drains into a bowl.

Chop the meat very finely and grate the liver.

Spread this over (a large butcher block) and add salt, pepper, nutmeg, onions, suet and oatmeal.

Mix this well with the stock and fill into the paunch. Leave room for the oatmeal to swell in cooking.

Sew up (yes, needle and thread), prick all over with a needle and put into boiling water for three hours.

Got all that ??


Now, in the US, you can no longer follow the original recipe as it became illegal for butchers to sell sheep "lights." And unless you've got a good butcher in town, you may have a hard time finding the paunch.

I haven't made Haggis myself in decades as it's a LOT of work, plus it scares the grandkids. So, now I buy mine from a company back east, Scottish Gourmet USA (They are online and have a wide range of Scottish goodies.). They overnight it to you packed in bags of chemical ice - it's a bit pricey, but well worth it.

Hope that answers your questions.

Oh, and in British vernacular, Haggis is not a sausage, but a "pudding."