It' snot that hard to make yourself. Instead of a sheeps stomach, make it in super-sized sausage skins.

http://www.texastastes.com/p154.htm


Fibrous Casings for 4" X 22" Salami.
(Item # 632245)
(5 pk) - Casing measures 4" X 26". Each holds approximately 5 lbs of meat.. Includes hanging string and clips for sealing.
Price: US$4.99

There's a recipe for Haggis in the Joy of Cooking. I'm totally serious.

Here's how I do it.

get a pound of two of lamb liver, hearts and ground meat. If you simply can't get lamb liver, substitute beef hearts and liver with a lot of ground lamb. Get a pound of suet...not beef fat SUET. The butcher will probably give it to you for free. You'll need a couple of cups of oatmeal and a lot of spices like mace, turmeric, etc.

1. parboil the liver for a while. this means to boil it in water. Let it go for 45 minutes or so.
2. brown the ground meat for a while...like get it half-cooked. ditto for the beef/sheep hearts.
3. Now dice the liver into bits as fine as you can stand it. This will take a while, so settle in.
4. Put a small handful of suet through a cheese grater until you have a fist-sized pile of grated suet.
5. Mix oatmeal, browned meat, parboiled liver and suet in a big bowl. Really mix it up good.
6. Add seasonings...mace and Turmeric for sure, look at some online recipes for other suggestions. Don't under-season, you'll be surprised how much you can use. Mix it all together something fierce.

7. Take the big salami casings, and put a clamp on one end....they come with steel clamps and you mash 'em with pliars or a vice-grips. Now stuff a mess of meat and oatmeal into the casing, packing it in well. Make sure that you don't stuff too much, the resulting tube has to fit into your biggest pot without bending. You may have to cut your casings in half and stuff 2-3 casing-halves. Once stuffed full, use vice-grips or if you're out of wire, use galvanzied or copper wire to clamp the other end shut.

8. boil for 45 minutes to an hour.

9. Take it out of the water and bake it for another 45 minutes to an hour. Open up the over door every 10 minutes or so to let the steam out.

Voila! Haggis!