"Scots wha' hae wi' Wallace bled .... "

[PJ Hardtack]

It's that time again, lads and lasses! Put on your best tartans and plaids and hoist a couple in memory of the Bard.

We attended our local Burns Supper last night, our ears ringing for hours afterward from the din of the pipes and drums.

The roast beast, gravy, champit tatties, bashed neeps and Haggis were delectable, as usual.

[Shawnee McGrutt]

PJ, everything else sounds good, but you can keep the haggis.  My Westhighland White won't even touch haggis

[Bruce W Sims]

Thats, OK. I had my first taste at a Highland Games years back and I can't get enough of it!

Good Eaten!

Best Wishes,

Bruce

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[PJ Hardtack]

You can google a recipe for "Texas Haggis" made with beef instead of sheep offal. Many meat cutters can supply you a sheep's stomach to stuff for added pleasure.

Was told at the dinner that a couple were served chicken stuffed with haggis at a restaurant in Scotland. Sounds good to me!

[Shawnee McGrutt]

An old recipe I saw called for sheep heart and lung.     Guess that is the traditional way to make it.   
Don't think less of me as a Scotsman, if I make my oatmeal in a bowl with brown sugar, cinnamon, and raisins. 

[PJ Hardtack]

If most people saw the traditional ingredients of haggis before it was made, they wouldn't eat it. It was the food of poor people, the crofters of the Highlands.

I've found that given enough gravy, anyone can eat it. There's always horseradish for the roast beast as a condiment as well.