Crafting a Haggis for American Tastes (and Import Restrictions)
Source: New York Times
When Scottish Americans and Scottish expats sit down on Saturday night to celebrate the birthday of the 18th-century poet Robert Burns, the traditional haggis will probably not be up to purist standards.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. In the United…
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