What I learned to love in Scotland! in The odd entries from life …….

We were a day late with our Burns Night dinner last night, it was on Monday, it was only Tuesday when I went out shopping, you can relay on M&S to have the Haggis on sale around Burns Night 25th January.

Many shy away from the Haggis, I believe it was once banded in America because of it’s unusual ingredients, the unmentioned being Pork Lung, not to mention 25% Beef Fat; the latter is the ingredient that makes the Haggis a once a year treat.

The taste and texture is if a nutty bake, I serve it with a onion sauce I made, it was my Mother-in-law who told me haw to make a sauce with a roux, making by adding flower to warm butter, the roux is like a paste that thickens the sauce. For the Haggis I add milk then add a teaspoon of mustard and a chopped onion.

I make the sauce like a man, no recipe I just get on with it, that makes my sauces a little different every time, so we site down to a surprise each time but always edible. In Scotland the Haggis is severed with ‘neeps and tatties’ turnips and potatoes mashed.

I first tried Haggis on holiday in Scotland with Sweetheart, we found a Restraint in Aviemore the Winking Owl, I think it was about forty years! When it come to new meals I will try them, Sweetheart liked what she know, one of the starters was Haggis with onion sauce, as a starter I cant recommend it, it was rather felling and I had a problem with my stake cooked with it left a little row; when it came to the wonderful pudding I was to full!

We went there twice again on different holidays, each time I was carful to order my meals so I could enjoy a pudding! After those holiday up north I had cooked a Haggis dinner in or near Burns Night! I really must try Rabbie Burns poet!

You should really try the Haggis once, put to one side the ingredients, it is a wonderful savoury meal; just remember the delightful nutty flavour!

Last updated January 27, 2016