I’ve been meaning to make haggis for some time. I know what you’re thinking:  why? Several reasons, really.  I had a little haggis in Stirling, Scotland when I was there in 2002, and it was really quite tasty. I like a challenge, and I’ve been trying to break out of my food safe-zone. And I got a sausage grinder for Christmas last year and need to try it out. Probably most importantly, I’m part Scot, so once I’ve decided on something, there’s really no changing my mind. And if it’s terrible, what have I really lost? So I started scouting haggis recipes, and here’s what I learned: Traditional haggis is pretty bad for you. The traditional ingredients (sheep heart &amp; sheep liver) are really, really high in cholesterol. The “substitute” ingredients (beef heart &amp; beef liver) are not much of an improvement. Even a Scottish government report in 2006 said that haggis should only be eaten once a week. So my quest is not just to make haggis, but to make a tasty <strong>and</strong> relatively healthier haggis.  This is the story of my quest.