You can get the best recipe in the world from Alton Brown right here: http://www.foodnetwork.com/recipes/a...ipe/index.html

But getting a sheep's stomach has proved impossible around here, so I use a boiling bag from the grocery store. Afterall, the stomach is just used to keep all the loose stuff together. I buy what I can and substitute chicken or beef liver and parts if I have to. I also put in a good bit of chopped up lamb. The rest is mainly boiling all the stuff and adding plenty of salt and pepper. The onions and real Scottish oats are a must! (all from the grocery store with no problem.)

When it's all done, we put the haggis on a pan, tighten it up, and run it under that broiler before serving to give it a really nice browned look. It looks like a real stomach when we march it out.

Here it is with neeps and tatties surrounding:


or with leeks: