Chieftain of the pudding race! Think of it as a peppery sausage with lots of oatmeal, suet, and bits you might not want to know about, boiled up in a sheep's stomach, served with neeps and tatties, washed down with the water of life. It's a belter. Of course, strongly associated with Scotland, but versions or similar existed elsewhere. A dish, called 'proinseach' is found in 'Irish' with the root 'proinn' meaning meal. Meal is added to offal put in a skin and boiled. It does not sound great, but it is a treat. It is better to get a haggis made in a sheep's stomach, adds to the flavour and saves on plastic. Enjoy.