Haggis, Colorado, Usa Version

• 15 lbs lamb hearts
• 15 lbs lambs kidneys
• 15 lbs lamb liver
• 30 lbs chopped onions
• 10 lbs steel cut oats
• 1 cup chopped garlic
• 1 (1 ounce) can rubbed sage
• 1 (1 ounce) can rubbed thyme
• 1 (1 ounce) can flaked rosemary
• 2 (1 ounce) packages fresh rosemary
• 1 (1 ounce) can white pepper
• salt, to taste
• 15 large reynolds oven cooking bags

1. Boil the raw ingredients-a shrimp boiler or turkey fryer with a cage works well, for approx 1 hour.
2. Chop the onions and add all the herbs and oats, mix well.
3. Chop up the cooked lamb organs-a Cuisinart works well, but takes time, be careful not to turn the meat into pate.
4. Mix the meat with the rest of the ingredients.
5. Divide the mixture between the Reynolds oven bags.
6. Tie off the bags, be careful to eliminate as much air as possible to avoid bursting the bags.
7. Boil the bags of Haggis for a further 1 hour.
8. Serve with bashed neeps and tatties.
9. This mixture also freezes well, but be careful on reheating as the Reynolds oven bags become very brittle when you freeze them.
10. Yields approx 75 lbs cooked.

hearts, lambs kidneys, onions, oats, garlic, sage, thyme, rosemary, fresh rosemary, white pepper, salt

Taken from www.food.com/recipe/haggis-colorado-usa-version-110338 (may not work)