We got a jump on Burns Night yesterday. We made haggis for most of the afternoon. After a good five hours, we sat down to the delicious football of ground meat. It was awesome. We served it with neeps and tatties and beet greens. The neeps and tatties are traditional, the beet greens were something healthy so we didn’t immediately burst into a cholesterol fit.
We listened to this as the better-half presented the haggis:
We’ll be celebrating again tonight with a good Scottish breakfast.
Later, I’ll post the process…be ready for photos of all the nasty, tasty bits.
I looked it up…here’s where I first had haggis. Lovely pub.