I love haggis and will gladly consume it throughout the year, without all the pomp and ceremony of having to toast it and hauling the ol’ bagpipes out (in our house, it’s a pink recorder). But there is something nice about eating it specifically for Burns Night. A bit of drama and theatricality at the end of a dreary January, along with some whisky, always goes down well. Normally I go out and simply buy one from the supermarket, but this year I decided to try and make one from scratch, as testimony to doing the whole nose to tail thing properly and in the spirit of adventure.
Recipe reproduced with kind permission of Sous Chef.