It’s Burns Night so hands up, who likes haggis?

Haggis is a traditional Scottish sausage made from a sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet and seasoning. It’s one of those dishes that doesn’t sound the most appetising (stomach, liver and heart!) but trust us, it delicious!

We for one will be tucking into it tonight, along with some tatties and neeps, and a wee dram. If you still can’t be persuaded the vegetarian alternative is also great (and it is still Veganuary), but you can also mark Burns Night by trying some other amazing Scottish food?

Gamekeepers pie is a good alternative. It’s up to you which game you choose, but pigeon, rabbit, partridge and pheasant all work well, and it should always be served with venison sausages.

Scotch broth is great at this time of the year when it’s cold outside or try cullen skink if you like fish soup.

For pudding, Cranachan is about as Scottish as it can get. It’s a mixture of berries, cream, honey and whisky, all topped off with crunchy oatmeal. A Clootie dumpling is also great. This is a boiled pudding made with suet, currants and sultanas – a bit like a Christmas pudding only nicer in our view.

Instead of crackers, have your cheese course with oatcakes and if you don’t like whisky, how about craft beer from a great Scottish brewery, Brewdog, or if you are observing Dry January, you can’t go wrong with Iron Bru!

Here’s our very own recipe for haggis, tatties and neep bites.

Katie Beaumont
About Katie Beaumont
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.