Over here we call that a snipe. ;-)

Just for the lurkers...

Traditionally, a Haggis is made from the lung, liver, and heart of the sheep. These are mixed with oatmeal and a few 
spices and stuffed into the sheep's stomach. After being boiled, the Haggis is brought to the table with a great deal of 
ceremony. A piper ushers in the Haggis and all raise a glass of Scotch whiskey and "brrreath a prrayerr for the soul of 
Rrrobbie Burrrns!" It is then served with "neeps and nips," mashed turnips and nips of whiskey. I think you have to drink 
a lot of Scotch before you can truly enjoy this dish, but a party of Scots without a Haggis is simply not heard of.

>No, it's a specific breed - I think it's from the ground hog order of rodents - or is it ant-eater type? - I'm not sure.
>
>>Isn't that the stomach? Or the intestines? Wait, that would be chitlins over here.
>>
>>>I bet that would never beat fresh Highland Haggis. The best ones are those that are caught wild, in the mountains near Fort William. They thrive on the cold wet weather, which means they buid up a good insulating layer of fat.