Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Pork fat or salt pork 2 ts Salt
1 lb Pork liver; approx 3 lb 1/2 ts Pepper
1 1/2 c Rolled oats

This New Brunswick recipe reflects a change in the traditional haggis - a
change which recent Scottish arrivals consider akin to sacrilege.

Directions: Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes and fry
out the fat from the pork or salt pork fat. Pour off the grease as it
accumulates. When the pieces are golden brown and crisp they are called
"crackin's in Ontario, or "Kips" in the Maritimes. Drain well. Cool.

Wash the pork liver and place in a large pot. Cover with boiling water and
boil for about 1 hour, or until a fork can easily be inserted. Remove liver
and allow to cool. Reserve liquid. Put cooled liver and 2 cups of
cracklin's through the food grinder. Mix together. Stir in the oats, salt
and pepper. Add sufficient cooking liquid to hold mixture together. Press
into prepared loaf pan, cover with waxed paper and foil. Steam for 1 hour.
Cool.

To Serve, slice 1/2 inch thick and pan fry until golden brown on both
sides. Serve piping hot.

from _The Laura Secord Canadian Cookbook_

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