We just had Burns Night Revisited! The vegetarian haggis was awesome, although it needed more liquid than that recipe called for. Also I didn't quite follow their spicing instructions. My research indicated that nutmeg and cayenne are the dominant flavors, so I just used those. Yum! Also I mixed celeriac in with the leftover tatties, and sauteed Savoy cabbage (with garlic and red pepper) from our CSA box. It was a total win; thanks for the inspiration (and the leftovers).
Nice! Not a bad percentage of consumed haggis! I worked at a Scottish Pub for few years, and learned that even at that delightful venue, haggis was not commonly ordered. And, the main reason that the owners had haggis on the menu was for sentiment's sake. Despite all of this, I am a fan of it. I still get random cravings for some (around the same time as I get cravings for paté or liverwurst).
I quite like it, although I've only had U.S.- legal versions (at least 2 of the traditional ingredients are illegal to serve to humans in this country). I was not so much a fan of a blood pudding I got served at a B&B near Skye once, but to each his own. What was the pub?
Agreed. To each their own. My taste of blood pudding is somewhat variable. I have had it a couple of times in the Washington, DC area, and, was okay with one version, but, did not really enjoy the other. As for the pub, I used to work at the Royal Mile (http://www.royalmilepub.com/). I quit my job there because my other job was becoming more and more demanding, and, I also wanted to work at the Maryland Renaissance Festival for a few seasons.
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