Posts Tagged ‘burns night’

One of the other dishes that we made for Burn’s Night was Scotch eggs. I’m not sure how they got the name Scotch eggs because everything I found online says that they were invented at Fortnum & Mason, a very up market grocery/department store in London in 1738. Scotch eggs are a popular picnic or snack food in England, served cold and are commonly found in supermarkets. The consist of an egg, wrapped in seasoned sausage meat, which is then coated in breadcrumbs and deep fried. Because we were planning to serve them as an appetizer we decided to make […]

Making your own haggis in the US is quite an endeavor. Traditional haggis recipes call for a sheep's stomach and a sheep's pluck (heart, lungs, windpipe and liver). Unfortunately it is impossible to buy sheep's stomach and lungs. Blues Creek were happy to supply me with the liver and heart but that was all. I did a lot of research, comparing recipes, looking for substitutions and seasonings. Alton Brown used a tongue instead of the lungs, others used lamb shoulder. I decided to use a mixture of lamb trimmings and beef tripe, which seemed like it might be the closest in texture and not too strongly flavored. I was able to get tripe from La Plaza Tapatia (a large Mexican grocery store) where they had three different types on display.