all right, it's set to boil for three-four hours and should be all ready for tonights Beer and kilts night, assuming the skins don't break!. I halved the recipe I got online and it's tons....I'm gonna feed half the brewery, tonight. I know now that I can make about 1/3 of the recipe next month and it'll be plenty.

you can't get easily sheeps stomach here, so I hunted around online until I found a place that sells HUGE salami/sausage casings. Most casings are about as big around as your thumb. these are collagen casings (theoretically edible) and are four inches in diameter. They're GIGANTIC. Four casings costs twelve bucks. In theory you can pack 5 pounds of meat into one of these things. Well, betwen the .75 pounds of oatmeal and the whole diced onion and the .75 pound of ground lamb and the 1 pound of liver (couldn't get beef nor lamb hearts) and quarter pound of suet, well..do the math. The ingredients ran me another $27 at the grocery store, but this is enough to make two....I'm all set for Burns Night.

This haggis is a bit shy on oatmeal, I might make adjustments next time. I mean, there's a lot of oatmeal in there, but I should reduce the liver by about 1/3rd, and increase the amount of oatmeal by 1/3rd.

One of these salami skins is so big that it won't fit in my kettle. I'm going to have to make two, half size haggi for Burns Night, but if I use up most of the ingredients I've got, that means that everybody in the place is gonna have to eat a slice! James is going to have to stab TWO haggi!

BTW, this is without a doubt the MESSIEST thing I have ever made in the kitchen.