Citizens – for those of you who are not of Scottish blood, be advised that tonight is that most sacred Scottish holiday: Burns Night!
Celebrating that most famous son of Scotland, the poet Robert Burns, all good Scots tonight partake of the pomp, circumstance and rituals surrounding the holiday: bagpipes, toasts, oration and of course the eating of Haggis, aka “the Great Chieftain o’ the Pudd’n race”.
This most infamous of Scots recipes usually sends Sassenachs (non-Scots) screaming back to the English border and beyond. Yes, it uses parts of the sheep like finely minced cooked liver and heart cooked in a stomach. It also includes oatmeal, whisky, herbs and spices.
If you have a problem with this…
…get over it. 🙂
Your average hot dog has all those organ meats in it plus snouts, ears and assholes – haggis is a cleaner and nobler sausage by far! You don’t eat the stomach, by the way…
This recipe is delicious. Try it. Just once. Or not – but you’ll be missing out. For the bravest amongst you, who will try the recipe – I salute you!!! My recipe is without question the finest that can be tasted and is totally authentic with one exception: lungs cannot be sold legally in the U.S. so I’ve instead substituted minced lamb’s tongue.
Battle on and Happy Burns Night – The Generalissimo
The Hirshon Haggis for Burns Night
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