Discussion in 'Sausage' started by zzerru, Feb 9, 2012.

  1. zzerru

    zzerru Meat Mopper

    I guess this could have gone in Lamb too, but I opted for Sausage for the heck of it.

    I'm not Scottish, but I do like haggis and generally do a Burn's Supper every year. This year, due to an unfortunate sudden need for back surgery, I missed it back on Jan. 25th. This weekend my parents were up to help me get back up and about and give my wife a break and so I convinced my mom to cook theBurn's Supper on Saturday. The meal generally consists of haggis, neeps (turnips) and tatties (potatoes) along with whisky (we also added parsnips this year because I like them so much). Since I'm on pain meds from the surgery, no whisky for me, but it was still good!


    Haggis cooking.


    Turnips and parsnips par-boiling.


    Onto the pan for roasting.


    Haggis is done.


    Haggis, neeps, tatties and parsnips ready to go.


    Haggis cut open (and no, I didn't read Address to the Haggis).


    Dinner time! Delicious!
  2. sam3

    sam3 Smoking Fanatic

    I just had to google Haggis. [​IMG]

    Looks great!
  3. couger78

    couger78 Smoking Fanatic

    Glad you enjoyed it!

    I've had haggis on several occasions—all less than memorable....I dont know if it was the overwhelming offal taste & aroma, or the fermented black grain aspect to it, but haggis is one of those cultural dishes that brings strong reactions. Heck ,even most Scots avoid it like the plague.

    I am certain your version was a far better meal than some of my experiences eating the 'haggai' (worst case was 'canned haggis'.....)
    I think I'd have to do both pain meds & whiskey before eating haggis again....[​IMG]

    ...but with your version I may make an exception.

    Last edited: Feb 9, 2012
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!
  5. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Haggis is still on the list to try. I'm thinking I won't like it but ya never know
  6. zzerru

    zzerru Meat Mopper

    Lol, it definitely can be an aquired taste. I grew up eating foods with similar tastes like liver and onions, bloodsausage and jeternice, so it kind of came naturally to me. I always try food twice and if I don't like it after that, I feel ok about giving up on it. I give anyone props for getting past the description and giving haggis a try.
  7. venture

    venture Smoking Guru OTBS Member

    Never had the haggis, but I sure would like to try yours!

    Also, I could get all over those parsnips! We like to parboil and saute in butter, but it almost a luxury food with the prices they get.  Also, they are very hard to grow in my soil.  Turnips will have to do most of the time.

    I do know that lamb liver has made believers out of a lot of people who say they hate liver.  The lamb sweetbreads are also excellent if prepared properly.

    Excellent plate!

    Good luck and good smoking.
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Sounds delicious... i like heart, liver.... never had lung......I would  try some of that..............[​IMG]


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