Here is the most authentic haggis made in the USA - lamb hearts, lamb liver along with oatmeal and spices. Still not lungs, but you get the strong flavor of lamb that is one of the hallmarks of 'real' haggis. Stahly haggis is fully cooked and needs only heating. Empty contents into a saucepan and heat over medium heat, stirring occasionally, until thoroughly hot. Or microwave at medium power in a covered, microwave safe container for 5 minutes or until hot. We recommend the traditional serving of haggis with "neeps and tatties" (scottish turnips -rutabagas in the U.S.- and mashed potatoes). Haggis is a great breakfast dish, seen often at Scottish Bed & Breakfasts as an accompaniment to eggs, porridge, scones, tea and marmalade. ( We love it with scrambled eggs!) It's also great as a spread or dip with crackers, as a filling for wraps, and even as a topping for a baked potato.
