Burns Night

[iris lilies]

We are hosting our world food group on the 25th and will celebrating Burns' night (birthday of Robert Burns) and all will be bringing a dish of Scots origin.

DH and I will be making the haggis. It's going to be a rather mock-haggis dish. I couldn't track down a sheep's stomach so we will use a sausage casing. I'm hoping to find sheep organ meats in close by world food stores since we have a lot of middle-eastern and Bosnian immigrants who have their own stores. The haggis won't be popular, anyway, so we don't need to make a lot of it.

I want to make a neeps 'n tatties casserole, mixing the two together. I plan to cook them, mash them, and mix in pickets of 'neeps in the tatties.

Now for my question: I've got some great venison sausage. What dish should I make with it?

Hope Ishbel stops by.

[catherine]

Ishbel is DEFINITELY the person to ask, obviously, but having had a Scottish DH and in-laws for 40 years, I feel qualified to suggest sausage rolls!

http://0.tqn.com/d/britishfood/1/I/r/1/-/-/Sausagerolls.jpg

Here's the link to the recipe: http://britishfood.about.com/od/psrecipes/r/sausagerolls.htm

That sounds GREAT iris lilies! Will you or DH be presenting the haggis?

[IshbelRobertson]

Venison sausages are something that I use (occasionally) to make Toad in the hole.

Brown snags, heat a little oil to smoking point in a shallow, oven-proof dish. Lay browned snorkers in the base of the dish. Add a Yorkshire pudding batter to the very, very hot oil. Coook in a hot oven until the batter is well-risen. Serve with an onion gravy.

This could be an alternative to the haggis!

[Jilly]

I have had haggis a couple of times and liked it, but I love offal anyway and just added enough salt and pepper to suit me, as it was kind of bland.

Maybe, in the spirit of haggis, you could create your own recipe. There are traditional ones, like I had, but the purpose of making haggis was to do something with the parts of the animal before they went totally off. So, I was thinking that since you have already substituted casing for the stomach, you could make your favorite meat loaf recipe and pop in a couple of chopped/ground chicken hearts and livers, just for fun and a swipe at authenticity. Then you would have something that people would actually eat.

[iris lilies]

Sauaage rolls are perfect! I already know how to make them! Now Ishbel's idea for Toad in the Hole is interesting as well, that will be the challenge for me as a cook.

Thanks to both of you!

[iris lilies]

I have had haggis a couple of times and liked it, but I love offal anyway and just added enough salt and pepper to suit me, as it was kind of bland.

Maybe, in the spirit of haggis, you could create your own recipe. There are traditional ones, like I had, but the purpose of making haggis was to do something with the parts of the animal before they went totally off. So, I was thinking that since you have already substituted casing for the stomach, you could make your favorite meat loaf recipe and pop in a couple of chopped/ground chicken hearts and livers, just for fun and a swipe at authenticity. Then you would have something that people would actually eat.

HAHA, yes. They need not know exactly which organ meat they are eating.!

[iris lilies]

... Will you or DH be presenting the haggis?
Neither of us are theatrical, but perhaps I will get liquored up and say the poem or at least part of it. DH has multiple knives and swords and can hack away at it.

[Jilly]

I hope someone takes pictures you can share. Hacking swords. Cool.