Categories: Meats 
      Yield: 8 servings 
  
  2 1/2 lb Pork fat or salt pork 
      1 lb Pork liver; approx 3 lb 
  1 1/2 c  Rolled oats 
      2 ts Salt 
    1/2 ts Pepper 
  
  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.