Haggis (2010 Burns' Night Version)
Richard Walker - Pensacola FL

Ingredients
1 container for steaming haggis (pasta cooker with rack and stainless steel bowl)
1 lb package beef liver
1 lb package of ground turkey
1 lb package of mild sausage
2 Onions, large
1 T salt
1/2 t Black coarsely pepper
1/2 t Cayenne
1/2 t Allspice
1/4 t nutmeg
1 lb steel cut oats
1 c Broth; in which liver was cooked; up to 1 1/2c

Procedure
-/ Preheat oven to 350F, put steel cut oats on baking sheet, toast oats till lightly browned.
-/ Put the liver in a medium pot with 1 to 1-1/2 cup water, bring to a boil and simmer for about a half hour. Let it all cool and keep the broth.
-/ Saute onions, add remaining meats and slightly brown.
-/ Run liver, onion, and meat mixture through the meat grinder into a mixing bowl.
-/ Add toasted oats to mixing bown and mix thoroughly.
-/ Add 1/2 to 1 cup broth left from boiling the meat in 1/4 cup increments. Check if it sticks together when you grab a handful of the mixture. If not, add more broth so that it holds together.  Err on the side of being too wet.
-/ Start water boiling in pasta cooker adding rack to hold stainless bowl with haggis.
-/ Put mixture in stainless bowl that fits in pasta cooker.
-/ Place bowl in pasta cooker, cover and steam for 3-4 hours.
-/ After steaming, transfer to to a heavy duty freezer baggie, put seam side down and shape into a nice haggis.
-/ Serve with mashed neeps (rutabagas) and clapshot (mashed turnips & potatoes) or simply mashed potatoes.
You all know what to do with haggis to turn it into a feast.

Comments
After several years of having "dry" haggis, this batch using the "err on the side of being too wet" worked out just right.
If you find an old recipe that uses heavy duty freezer bags, disregard it.  Almost no bag will withstand 3-4 hours of steaming.
Use the stainless bowl inside a pasta cooker.  Put the finished product into the heavy duty freezer bag.  You'll thank me later.