Anthony Bourdain loved haggis. But even the late, great American chef, writer and television host recognized that Scotland’s national dish, with its “sinister sheep parts” wrapped in a ...

Haggis, the savory Scottish dish of boiled sheep innards, oatmeal and spices, can be a real haggis, many argue, only if it includes a key ingredient: sheep lung, which is used in the stuffing.

"On a trip to Scotland in 1994, a kilted tour guide defined haggis for me as 'all the parts of the sheep you wouldn't want to eat, boiled inside its stomach,'" I wrote for Vice. "That didn't ...

It’s sewn up and boiled in water or stock for three hours. McNeill cautions, ‘As soon as [the haggis] begins to swell, prick it all over with a large needle to prevent its bursting.’ ...

but this could be cut to make haggis for a smaller group. Proceed with an adventurous spirit and be prepared for some experimentation. 1. Boil the liver and reserve the water. Grind the liver in a ...