The Haggis - In the absence of hard facts as to haggis' origins, popular folklore has provided more fanciful theories.
One is that the dish originates from the days of the old Scottish cattle drovers.
When the men left the highlands to drive their cattle to market in Edinburgh the women would prepare rations for them to eat during the long journey down through the glens.
They used the ingredients that were most readily available in their homes
and conveniently packaged them in a sheep's stomach allowing for easy transportation during the journey.
Other speculations have been based on Scottish slaughtering practices. When a Chieftain or Laird required an animal to be slaughtered for meat (whether sheep or cattle) the workmen were allowed to keep the offal as their share.

If you wish to read more about the haggis just click on the link attached to the words The Haggis here and at the beginning of this post.

And now for the preparation of the Haggis Sunday dinner.

OK so I need some comforting whilst contemplating the eating of this haggis -

bring on the red wine - I really need it to make the gravy.......... really......

Cooking the haggis is simple -
it is already cooked when you buy it and only needs thorough re-heating.  I wrapped the haggis tightly in tin foil and placed in a large saucepan of cold water.

Then simmer gently for 45 minutes per lb. but do not boil as this might burst the skin.

OK so I admit we decided to skip the traditional tatties and neeps - it was an executive decision to at least make a range of accompaniments we like and enjoy just in case we couldn't stomach the haggis!

So, whilst the haggis was simmering.....
made my favourite Mushroom Cranberry Gravy
and instead of mashed potatoes,
boiled some great "Jersey Royal" baby potatoes,
and added another favourite old recipe
Carrots and Petit Pois in butter (recipe to follow).

The final result was good - the haggis - a good hearty flavour, oaty, livery, and very peppery...

I can imagine eating it on a cold winter's morning, snow covered mountains surround us, and the best warm up food full of protein and carbos - the haggis!

OK - Haggis now 45 minutes on the simmer - with tongs remove the haggis from the saucepan -

and open up the tin foil - cut in half or quarters - and serve.

Now I have tried it I am keen to try out more haggis - next time I am in Scotland - which will be in the next couple of months - I want to compare the different flavours - are they all so peppery? what else is added to this haggis - the one I received didn't have an ingredients list attached - so in the end who knows what we were eating??

The finale......
drum roll....
the HAGGIS Sunday lunch.........

served with Jersey Royal baby potatoes,
Carrot and Petit Pois in butter and dill,
and Mushroom Cranberry Gravy.

The combination of flavours worked really well... especially since the haggis was the only item which we weren't sure about the final outcome!

Bon appetit !

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