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HAGGIS

Take the heart, lungs, liver and kidneys of a sheep, chop them up, add suet, onions, oatmeal, cayenne pepper and other seasonings, stuff all of that into the stomach of a sheep and boil it for 2 hours.

This large spherical sausage is the national dish of Scotland, usually served with bashed neeps (mashed turnips) and Scotch whisky.