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Vegetarian haggis

OK, so a couple of people have now brought up "vegetarian haggis". Wikipedia describes haggis thus:

"Haggis is a savoury pudding containing sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours."

Haggis. Why oh why would anybody do this?

Call me crazy, but it seems to me that meat (sheep's pluck no less) accompanied with suet (i.e., raw beef/mutton fat) stuffed inside the stomach of an animal (from a different sheep perhaps?) is not exactly a prime contender for a meat-dish to be vegetarian-ized. On the other hand, Scotland is the country that invented the deep-fat Mars bar. I suppose that's what you've gotta do to remain the heart disease capital of the world!

And yes, starting tomorrow, we may well have bona fide actual trip updates on the blog.

Comments

  1. Bette KorberNovember 1, 2012 at 9:05 PM

    What _better_ dish to make veg than Haggis?

    And veg Haggis is wonderful -- a warm spicy concoction that will stick to your ribs on cold November day in the North County. You've really got to try some. Mum's cafe in Edinburgh -- WOW!

    ReplyDelete
  2. Richard MiddletonNovember 4, 2012 at 11:19 PM

    Well, you make it sound good enough that I will surely get Gordon to try it!

    ReplyDelete

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