Thanks so much, Joshua!

I followed Chrisupyonder's recipe, with a few slight variations:

1 each: sheep's lung, stomach, heart, liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (real Scots cut meal)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock
*I used one pluck, including the lung [if anyone needs a northern VA farm who is willing to give you lung, send me a PM]
*Closer to 3/4 or almost even nearly 1lb of suet - gross, but delicious
*Closer to 1 cup of pinhead oatmeal
*3 onions, very finely chopped - which seemed like way too much onion at the time, but really is worth it
*3/4 cup pluck stock

The biggest change was with the amount of spice
*I added 3 heaping tablespoons of pepper (I like a peppery haggis)
*1 tablespoon more or less salt
*1 teaspoon more or less cayenne
*1 teaspoon more or less nutmeg
*1 teaspoon more or less allspice

The cooking was identical, with 30-45 minutes cooking the pluck, and then 3 hours cooking the haggis.

I can't recommend using a bung (as most butchers do) enough, when it comes to stuffing the haggis. It makes the process easy and authentic looking. I got my bung from this company online:

http://www.sausagemaker.com/23300bee...outsideus.aspx

As far as the white testicle pudding goes... that recipe may die with me...


Best, William