Saturday, 31 January 2015


It was Burn's Night last weekend (25th January). Haggis is compulsory eating on this day of celebrating Scottishness, and this year I decided to make my own, as authentically as possible. That, of course, means hitting the offal in a big way. I thought I might be thwarted at the first hurdle, getting hold of a sheep's pluck. The pluck is the heart, liver and lungs of a sheep, and it turns out to be readily available at the casquería (offal) stalls at my local market. This surprised me, but asadura is a fairly common peasant dish round these parts. What I couldn't get was a sheep's stomach to stuff the filling into, so I had to make do with sausage casing.

Now, if you're in the US, you would have a seriously hard time getting a complete pluck, because your government deems lungs to be unfit for human consumption. I think you could make a reasonable version without the lungs, but don't tell any purists I said that.

Here's my haggis recipe, and here's the video of me making haggis.

So the drill for a formal Burn's Supper involves at least one bagpiper playing 'Scotland the Brave' (you might think there's some bravery involved in making/eating haggis), and the host or Master of Ceremonies reciting Robbie Burns' 'Address to a Haggis'. The haggis is, of course, accompanied by neeps and tatties, and a wee dram or ten.

It's really not difficult to make haggis, although it can take 5-6 hours. And remember, for a chef, every night is burns night.

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