Haggis Recipe

[Heming]

Recipes vary greatly as to what offal is used, however most seem to agree on heart and liver. Some use lung (not an option in the US, I hear), tounge, and kidney.

I would use heart, tounge, kidney and liver, and about as much meat as offal. Meat from the head is very tasty, but there's not a lot of it ...

A quick google will give you a few good recipes, just pick one you think looks less complicated and use the meat/offal you like in the quantities stated.

I would drop the stomach and just stew it in a pan or bain marie - it's so much less hassle.

Do be prepared to spend the weekend making haggis, though!