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Donald Russell direct - Haggis Pudding

sausage of the week By: Donald Russell Direct

25 January is Burns Night when Scots celebrate the great man, consume vast quantities of haggis and a modicum of whiskey.

Haggis is one of those foods that most people dislike without ever giving it a chance. It''s true that sheeps entrails cooked with oatmeal in a sheeps stomach may not sound great. However, good food is more than the prime cuts - so get over the irrational fears, try a haggis and be surprised.

A good haggis is a wondrous combination of meat, oatmeal, onions and spices and is certainly more than the sum of it''s parts. If you fancy making your own you can find a good recipe in "Nose to Tail Eating" by Fergus Henderson.

In an effort to help us experience this beast, Donald Russell have put a good haggis filling into a large sausage - so it''s easy to cook with no faffing around with a misshapen ball shaped thing. Instead you get a hefty pudding which you can either boil or bake. Ingredients are lamb, beef, oatmeal, onion, salt, pepper and spices. It has a peppery kick and a loose texture. This is a tasty haggis that is very approachable and was enjoyed by 5 years olds and haggis sceptics alike. It''s available by mail order as part of the Scottish Pudding box (with black and white pudding) at 19.90 (reduced to 17 until 28 Feb) for 1.8kg of offal delights. Give it a go - you might know what your missing!



Sausage of the week archive
29/03/2006 - : Biggles - Toulouse
16/03/2005 - : Carluccio's - Luganega
18/10/2005 - : Clonakilty Black Pudding
10/03/2004 - : Graig Farm - Lamb & Mint
18/12/2005 - : Manor Born - Tasty Thai
06/07/2005 - : River Cottage Sausages
22/01/2007 - : Simon Howie - Haggis
12/06/2006 - : Westaways - Hogs Pudding

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