All in celebration of the bard:
Burns Night is approaching and it is a date in the food calendar that is well in tune with thrifty cooking. Haggis is an often maligned dish but it has great significance in the fight against waste. It is almost entirely made with parts of the animal (lungs, liver, heart) which, more often than not, are wasted even though they are packed with flavour and nutrition.
Minimising waste increasingly weighs on the social conscience and nose-to-tail butchery is an important part of making our industry more sustainable. Carcass balance is difficult as the demand for prime cuts increases, but we continue the war against waste.
Haggis to the rescue - just as we use the trim, along with the more commonly bought cuts, to make burgers, sausages, pies and our famous sausage rolls, this famous Scottish dish allows us to use lamb offal, which might otherwise be wasted and is an important reminder of what we can do to help make the butchery industry more sustainable.
1. We start by boiling lamb offal (lung, liver and heart) and lamb stock.
2. Then add onions, mutton, wheat, lemon juice, garlic, Worcestershire sauce, black pepper and salt.
3. Once simmered for 3 ½ hours, the flavours blend together and the flavourful mix is put into casings (sadly not actual lamb stomach as the shelf life is very short) and allowed to cool.
Now you've brought home your haggis, how to cook it:
Simmer your haggis in water for about 45 minutes. You can also bake, steam it, or slice and fry it like black pudding. Serve it with your favourite version of swede (how about roast?) and creamy mashed potatoes.
Did you know...?
Robbie Burns never forgot his humble roots. His love for farming stayed with him throughout his life and his writing often dealt with issues affecting the poorer classes, notably highlighting the need for greater social equality.