Anyone tried haggis sliced and lightly fried?  Makes a nice accompaniment to bacon and eggs, or with squabble-n-beak.  The best haggis, needless to say, is directly from a well sourced butcher in Scotland.  We had one delivered, together with black puddiong (Scottish being the best) and hog's pudding.  All beautifully packed and can say, all delicious.

What's a squabble and beak?

Smithers , who is this imposter of whom they speak,
release the hounds!

Last edited by Monty Burns (Mon 28 Jan 13 1:20pm)

I love white pudding. Never heard it called hog's pudding before. You learn a new thing every day!

Haggis sliced and fried is very good. Our butcher actually sells it by the slice rather than whole, not sure why. It also makes a great meatball, rolled ito balls and fried until heated through. Don't simmer them, they'll fall apart. Great with a spicy tomato sauce.

Mr. Hippytea suggested making haggis sausage rolls. Definitely going to try it. Again, would be fabulous with tomato dipping sauce.

It's pretty versatile stuff, really. Makes a good stuffing. In fact, I was thinking the other day about how I'd describe haggis to someone who's never tried it, and really, the texture is not unlike a breadcrumb-based stuffing. It's rich and spicy, so you have to watch it doesn't overpower the meat, but I've had haggis-stuffed chicken that worked well. Especially if served with a creamy sauce like whisky or peppercorn sauce.

Most of you probably know of the lovely picnic pie, made from pastry filled with sausage meat, dips made in the meat to hold an egg? You could use haggis instead of sausage meat.  Hows about that then?