Haggis: the earthy flavour of spare parts

My butcher at the Belconnen markets stocks a version. After reading this I am encouraged to try it.

In Scotland, Guts, Glory and Haggis - NYTimes.com:

"Ah, haggis. Before I’d gone to Scotland this year, I wondered what exactly made the dish — sheep’s innards packed into sheep’s stomach — qualify as a delicacy. But as an adventurous cook and eater, I pride myself in trying everything at least once, so I eagerly spooned a first taste of it into my mouth at a castle in Edinburgh. It was a revelation — intensely rich and meaty, with the earthy flavor of what my mother calls “spare parts” combined with the comforting muskiness of oatmeal. It instantly won me over."



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