Likewise me. However, I don't do tatties and, as I did when living in Scotland, put tomato puree on the haggis for a flavourful sauce. It will be washed down with German lager.Considering the date, it will be Haggis, Neeps and Tatties to mark the birthday of our national bard.
It depends what you call haggis. I am sure that people have been pushing various bits of meat and offal into pigs' and cows' intestines and cooking it as some form of sausage for millennia. I'm equally sure that they would bulk it out with whatever vegetables or cereals they had to hand. Oats would be a favourite. The presence of nutmeg and coriander in the traditional recipe indicates that it is a post-Crusades invention, as these ingredients would not have existed in any commercially available quantity in northern Europe prior to that, so C12 on, which fits with it being recorded in the British Isles in the C13.Likewise me. However, I don't do tatties and, as I did when living in Scotland, put tomato puree on the haggis for a flavourful sauce. It will be washed down with German lager.
By the way, first written record of haggis being eaten is in England, in about the 1400s. Are we certain that haggis did not originate in England?
Are we certain that haggis did not originate in England?
' Hagais' or 'hagese' first record in England ,[cookbooks: Liber Cure Cocorum (Lancashire & also another; 'Hagius of a Schepe'): both c. 1430.]or, as my Scottish wife would say, ‘wash yer mouth out’.