Ariane Jenkins > writes:

>> Although I've never tasted haggis, I wouldn't be
>> adverse to trying it. But I can't quite see myself washing out a sheep's
>> stomach simply to cook bits of lamb or mutton and barley in one
>
> Hehehe... I found a place that sells haggis in a can. You
> interested? I could mail some to you. <g> They had an equally scary
> vegetarian haggis...

Here's a recipe we use, it's pretty authentic but not that hard. You
can stuff sausage casings, or for a crowd, we wrap in cling-film and
steam to cook. We do this once a year for Burns Night.

http://chris.shenton.org/recipes/Sco...gis-irene.html

Chris Shenton wrote:
> Ariane Jenkins > writes:
>
>>> Although I've never tasted haggis, I wouldn't be
>>> adverse to trying it. But I can't quite see myself washing out a
>>> sheep's stomach simply to cook bits of lamb or mutton and barley in
>>> one
>>
>> Hehehe... I found a place that sells haggis in a can. You
>> interested? I could mail some to you. <g> They had an equally
>> scary vegetarian haggis...
>
> Here's a recipe we use, it's pretty authentic but not that hard. You
> can stuff sausage casings, or for a crowd, we wrap in cling-film and
> steam to cook. We do this once a year for Burns Night.
>
> http://chris.shenton.org/recipes/Sco...gis-irene.html

Thanks for the recipe. I do, how'er, take exception to the statement...
"and a silly accent. :-) " Nothing aboot th' brogue is silly Aye and
I'll tak that single malt whiskey; Glenfiddich, please.

Jill McQuown

Chris Shenton wrote:
> Ariane Jenkins > writes:
>
>>> Although I've never tasted haggis, I wouldn't be
>>> adverse to trying it. But I can't quite see myself washing out a
>>> sheep's stomach simply to cook bits of lamb or mutton and barley in
>>> one
>>
>> Hehehe... I found a place that sells haggis in a can. You
>> interested? I could mail some to you. <g> They had an equally
>> scary vegetarian haggis...
>
> Here's a recipe we use, it's pretty authentic but not that hard. You
> can stuff sausage casings, or for a crowd, we wrap in cling-film and
> steam to cook. We do this once a year for Burns Night.
>
> http://chris.shenton.org/recipes/Sco...gis-irene.html

Thanks for the recipe. I do, how'er, take exception to the statement...
"and a silly accent. :-) " Nothing aboot th' brogue is silly Aye and
I'll tak that single malt whiskey; Glenfiddich, please.

Jill McQuown