| 1 | This new brunswick recipe reflects a change in the traditional haggis ~ a change which recent scottish arrivals consider akin to sacrilege. |
| 2 | Directions: grease a 9x5x3 inch loaf pan. |
| 3 | Cut pork fat in cubes and fry out the fat from the pork or salt pork fat. |
| 4 | Pour off the grease as it accumulates. |
| 5 | When the pieces are golden brown and crisp they are called "crackin"s in ontario, or "kips" in the maritimes. |
| 6 | Drain well. |
| 7 | Cool. |
| 8 | Wash the pork liver and place in a large pot. |
| 9 | Cover with boiling water and boil for about 1 hour, or until a fork can easily be inserted. |
| 10 | Remove liver and allow to cool. |
| 11 | Reserve liquid. |
| 12 | Put cooled liver and 2 cups of cracklin"s through the food grinder. |
| 13 | Mix together. |
| 14 | Stir in the oats, salt and pepper. |
| 15 | Add sufficient cooking liquid to hold mixture together. |
| 16 | Press into prepared loaf pan, cover with waxed paper and foil. |
| 17 | Steam for 1 hour. |
| 18 | Cool. |
| 19 | To serve, slice ?inch thick and pan fry until golden brown on both sides. |
| 20 | Serve piping hot |
