haggis
[ HAG-ihs ]
This Scottish specialty is made by stuffing a sheep's (or other animal's) stomach lining with a minced mixture of the animal's organs (heart, liver, lungs, and so on), onion,
SUET, oatmeal and seasonings, then simmering the sausage in water for about 4 hours. Haggamuggie is a simplified version of haggis made with fish liver.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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