Haggis

Grace be here, and grace be there,

And grace be round the table;

Let ilka ane take up their spoon

And eat as muckle’s they’re able.

Haggis served with neeps and tatties. Neeps is mashed up turnip usually with a wee bit of milk, and tatties are potatoes. I prefer mine mashed with lots of butter. Take a bit of the haggis, neeps and tatties on your fork at a time for a real feast. Even better washed down with a wee dram of whisky - some people like to add some whisky to the haggis. In a traditional Burn's supper the haggis will be piped in by a bagpipe player and an esteemed guest will address the wee beastie with the Address by Robert Burn's before it's served and toasted with a malt whisky.

The perfect haggis should not be too moist but should not be too dry either. It should be slightly spicy due to the cayenne pepper ingredient. Haggis makes a delicious moist stuffing for chicken or Turkey.

MacSween Haggis is traditional and ubiquitous even in England these days - 365 days a year. But for those that want to know its essentially offal - if it needs to be hotter on your plate add white pepper.

Haggis Ingredients:

1 sheep's stomach bag

1 sheep's pluck - liver, lungs and heart

3 onions

250g beef Suet

150g oatmeal

salt and black pepper

a pinch of cayenne

150mls of stock/gravy

Haggis can also be used as the filling for a Lasange

Pot Haggis

½ lb liver

3oz suet

1 onion, cut small

1 teacup Scottish Pinhead Oatmeal

1 teacup stock salt & pepper

Mince liver, add rest of ingredients and steam in bowl for 2 hours.

Serve with mashed potatoes and mashed turnips.

#haggis #offal #scoland