Haggis (2009 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.