Gie her a haggis

I’ve been marking Burns-themed exam scripts today, so this evening’s supper feels quite timely. This particularly sonsie incarnation comes from Crombies. May I heartily recommend the ‘great chieftan o the puddin race’ to those of you on the other side of the Atlantic who have been denied the pleasures of Scottish offal for the past decade? I’m not entirely sure of the wisdom of photographing one of these fellers uncooked, but light is in short supply, and it still looks tasty to me. When it comes out of the pot, I shall be enjoying it with tatties, neeps, and a nip of corryvreckan. While wearing me neepheid, of course.

23 thoughts on “Gie her a haggis

  1. Once a friend who was brought up in England took a bunch of us to a scottish bar to try haggis. Can’t remember why we did such a thing. I must admit I did not enjoy it that much… but I can’t tell if the dish was really authentic in Tokyo.

  2. I went to a Burns supper on Sat. and lemme tellya those neeps and tatties were mighty fine. I overcame my teenage, cynical fears of Burns suppers and had a grand time.

  3. Very timely I spent the day reading a paper by a Professor Haggis for my reading group (true!). Happy belated Burns night to you too.

  4. We were having Scottish venison sausages quite by chance last night. Husband told me it was Burn’s night so I promptly turned the accompanying ‘potatoes and parsnips’ into ‘neeps and tatties’. Also give him an excuse to tuck into his single malts – yes, plural.

  5. Karen, I’ve had vegetarian haggis, and it was….phenomenal, actually, I’ve been trying to track a recipe down ever since. Much spicier than I’d expected. Perhaps the silliest of meat-substitutions (I suppose the tofu turducken I’ve seen on the internet runs it a close second), but by god, it’s worth the ridicule.

    1. hmm, replace the sheep stomach with some softened bean curd sheets, then, er, mmm,…fill it with some good Chinese food (;

    2. I actually have a recipe for vegetarian haggis that I haven’t yet tried but sounds like it would be a good starting point for fancying up. It’s from “Fresh from the Vegetarian Slow Cooker” by Robin Robertson. It uses bean curd skin (yuba) as the wrapper.

  6. In Sweden we have something similar called “pölsa”.
    Minced meat (heart, liver and lungs)with barley and water. Seasoned with salt and allspice.
    I love it with potatoes and pickled beetroot. I will try it whisky next time!

  7. I love haggis! Had it last night, will probably have it again on Saturday (as Chris was away last weekend so we couldn’t have our traditional Burns feast with friends). Enjoy the Corryvreckan. I remain a devotee of the good ol’ 10-year-old!

  8. Haven’t had haggis in nearly 20 years, but am envying your dinner. Would love to try to recreate it stateside, if that’s even possible. Thanks for posting this.

  9. I first had haggis in Nairobi Kenya in 1967. My then boy friend, and husband since 1968, bought it tinned in the local Kingsway Supermarket. To me, haggis is similar to good old fashioned hash, which I love.

  10. The best haggis I’ve ever had came home from Scotland with me last year … it was in a tin and purchased at the gift shop at Scone Palace. I think it was called Stahl’s? and it was made with whiskey. It was served at our Burn’s Supper last year and we all agreed that it was the best we’d every had, bar none!

  11. I love your”voice”! Makes me want to visit your lovely area. I just found your site and am so impressed at the designs. I wish you would some day write the pattern for the holiday dress, the snowflakes are wonderful.
    Thank yo for such a great blog, I do so enjoy eavesdropping!

  12. Willi’s Wine Bar in Paris has fresh haggis from Scotland nearly all the time. As young, Californian expect I completely surprised myself by loving it. Whenever I go back to Paris, I always head to Willi’s for this wonderful meal. Thanks for the savory memory!

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About Kate Davies

writer, designer and creator of Buachaille (100% Scottish wool)