BURNS NIGHT - 25TH JANUARY 2010
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.