Haggis!

Haggis is a strange Scottish food.

It's hard to find it in the states, but I found a canned version at Surfas in Culver City. The back of the can says the ingredients include lamb, pork, various stomach/intestines, and oats. Traditionally, the mash is stuffed into a lamb stomach and cooked.

For lack of a lamb's stomach (I can never find one of those lying around when I need one!) we served our haggis on homemade rye bread.

To be honest, haggis is pretty good. It's sort of like corned beef hash or like liver pate in texture, but with a lamb flavor. The oats (steel cut in style) give it a bit of a pop.

I also invented a dish last night: deep fried salt n' pepper pork intestine. I know, it sounds vile. However, it's sort of like the salt n' pepper popcorn chicken served at Taiwanse boba shops. I just cleaned out the intestines, simmered until they were soft, sliced, dusted with five spice powder and a sprinkling of salt, coated with a light flour mix, and deep fried until crispy. The flour mix included a 2:1 ratio of flour to cornstarch, salt, white pepper, and five spice powder.