CANNED HAGGIS
By Jenna Wortham
Classic Scottish haggis has several variations, but a common cooking method involves stuffing oatmeal, onions, seasonings and a mixture of minced organ meats (think heart, liver, lungs) into the stomach of a sheep. That succulent sausage concoction is then simmered in water for several hours to produce the traditional treat. Pick up a couple of cans for a rainy day, and don't forget the neeps and tatties!
From Wired.com
NVDL: Haggis is like boerewors stuffed with veggies. Not something that would work on a braai at the rugby though, although an Iron Brew with some biltong might work.
