I don't see why one couldn't make some fine haggis from buffalo.
I make what I consider to be a fine tasting haggis using beef liver and round steak for the meats. Buffalo liver and a some hump meat ought to make a grand haggis, but I suspect our American Indians would tell you it is a kind of pemmican.
Ron, that's just TOO COOL. We need to have your XMarks title changed to "Guinea Pig".
I'm gonna hit that site and see all the wares. Being from Kansas, it's a natural addition to the accessory closet. I'll have to design a new kilt to go with one. Perhaps a buckskin kilt?
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