haggis

O.K. I reccon I'll go out on this limb, WTF do you stuff in a sheep's gut?

 

I think you might call it blood pudding?

 

From Wiki...

There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.

 

I'm still not knowing what it is. Maybe that's a good thing?

 

IDK?

 

I think it might be...you've never had it?

Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage ( first attested in 1868, perhaps influenced by German Blutwurst). Although "blood sausage" is often labeled as a North American term, it is also found in British English (e.g., in the story "The Name-Day" by Saki). "Blood sausage" is also a useful term for similar blood-based solid foods around the world.

 

no - we don't have anything over here we refer to as black pudding or blood pudding... I mean, nothing that would be considered edible anyway. All of our "puddings" are desert-related mostly. Sure - you see a meat pie here n there but even that sounds nasty...

With an excess of sheep down there - you guys have invented all sorts of ways to eat 'em up.

 

Suet is beef fat. we used to feed it to the birds during the winter. And here I could have been stuffing it into a sheep's stomach and boiling it. Boy do I feel dumb.

 

Because of honeygirl, my dauhter's favorite animal is a lamby.

Note to honeygirl.. let's keep this one to ourselves.

Ie... Brother I don't believe I would have told that!

 

Well, this is true - more sheep than people.

I feel ashamed! Baaaaaadddd even.