FResh haggis...

[Cecil]

Now if you had some grits to with it that would nicely.

[creagdhubh]

In preparation for this Friday, I just picked up fresh haggis from my local butcher. My wife will be making homemade neeps, tatties and raspberry cranachan for our own Burns Supper at home.

Cheers,

[llyd]

No grits! Yechh...I may be southern, but I detest grits for some reason.

[Downunder Kilt]

Fortunately we have no bans on what can go into haggis, so as usual, I will be off to our UK butcher tomorrow, to get an authentic beastie for Friday, Yummo

[TheOfficialBren]

Nice. My family isn't very interested in our heritage, MUCH to my dismay.



I'll have to fend for myself but I shall be kilted! I hope to get my dad more receptive to his roots.

[llyd]

No restriction in what I can put in it! I just cannot sell it...lol!

[Mikilt]

I make my own in a slow cooker. I use lamb, liver and beef.

[creagdhubh]

Fortunately we have no bans on what can go into haggis, so as usual, I will be off to our UK butcher tomorrow, to get an authentic beastie for Friday, Yummo

Sounds great!

[Downunder Kilt]

Kyle, my far better half, Judi, will also be cooking up the neeps and tatties, and came up with the idea of a cranachan for dessert after seeing one being made on a TV cooking show last week. Sounds like we will both be having fine fare at the end of the week. Cheers

[Cygnus]

My father in law recently informed me that he could get me sheep's stomach, suet, heart, lungs(!), etc. if I wanted to make haggis. I would, but being a bit of a novice, I'm not sure if it's something to tackle without some guidance.

If anybody has any good recipes or advice, I'm all ears.