Haggis?

[David Dalglish]

Americanized Haggis (from Country Living, March 1991)
1 lb boneless lamb shoulder or breast, cut into pieces (or ground lamb)
1/2 lb lamb liver, cut into pieces
1/2 c water
1 small onion, coarsely chopped
1 large egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned
Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.

In food processor with chopping blade, process together half of the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and nutmeg until well combined. Add the remaining half of the lamb and the oats; process until well combined.

Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve.

Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing. You can unmold the loaf and serve it in place of the purchased haggis recipes.

Why dont you make your own?

[Wompet]

... the USDA won't let any food product into this country that contains sheeps lungs. They say that it is not fit for human consumption.

Actually, it's not the fact that haggis contains sheeps' lungs, or rather, sheeps' lungs are not the only problem ingredient. The UK is considered an at risk country for bovine spongiform encephalopathy, ie "mad cow," so no food products containing bovine, caprine, ovine (there's your sheep), cervid or camellid meat or by-products are going to be allowed to enter the US.
Canada is considered low-risk for BSE, so such products can enter from Canada - but only in commercial shipments, accompanied by health certificates issued by a CFIA vet. So no Canadian haggis either.
Well, there is the loophole for venison haggis, but I won't get into that here.

Gary,
who works for the portion of USDA that was assimilated by DHS

[Steeplechase]

I don't know about sheep lungs, but I do recall in my youth that swine lungs (lites) were banned. It was required that we turn in the lungs to the local health dept the lungs from farm butchered hogs. I think there was a parasite in the lungs. My grandfather wasn't pleased as he loved lites, although he still had his second favorite swine dish; brains which he added to scrabbled eggs.