When Scottish Americans and Scottish expats sit down on Saturday night to celebrate the birthday of the 18th-century poet Robert Burns, the traditional haggis will probably not be up to purist standards. Haggis, the savory Scottish dish of boiled sheep innards, oatmeal and spices, can be a real haggis, many argue, only if it includes a key ingredient: sheep lung, which is used in the stuffing. In the United States, which bans imports of haggis with sheep lung, some Americans of Scottish heritage have turned to the black market to get their hands on the real thing. Macsween, one of the more popular makers of haggis in Scotland, has developed a recipe that would meet U.S. import guidelines by replacing sheep lung with lamb heart.
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