Thursday, 21 January 2010

Burns Night - Haggis

Back at the farm we have made some traditional Scottish Haggis using legs of mutton, liver, hearts, toasted oatmeal, onions and spices. This year we have gone away from stuffing them into sheeps stomachs as many customers found the flavour too strong and have used a synthetic alternative, however the casing is only for cooking not something you ever eat. We have poached the Haggis at the farm and they are properly cooked through, they just need reheating by placing them into boiling water and simmering for approximately 25 minutes. Serve with mashed potatoes and swede. Now on sale in all our Shops.

1 comment:

  1. Last year I served up some of your haggis during a jazz gig at the Dragon Hall in Covent Garden (still going - last Sunday of every month) - it was great.

    Part of the whole spectacle - and I think this applies to a small group at home as well as to a public event - is surely the 'ceremonial slice' where the hot haggis bursts forth from its creamy casing. All the synthetic casings I've seen are clear plastic, which really doesn't do it for me.

    Are you saying that we've lost that for guid with your Haggis? - or do you think your casing still enables a bit of theatricality? I certainly had no problem with any taste imparted by the sheep's stomach.