A hankering for haggis...

[alexpgp]

Burns Night (the evening of January 25) is not far off, and it occurs to me that the chances of attending such an affair any time soon are roughly double that of there being a Marine Birthday Ball at the Pagosa Lodge tomorrow night (2 x nil = nil), so if I am to try anything that sort of/kind of tastes like the "great chieftan o' the puddin' race" (quoting Burns, about haggis), I may very well have to cobble one up myself.

Now, from where might one source some healthy sheep offal? (This is a rhetorical question.) And while all of the recipes I've read specify sheep, I wonder if beef will do (in a pinch). After all, haggis is is not exactly cordon bleu; it makes use of what was left after all the "good" parts had been eaten. This leads me to conclude that the process is not an exacting science.

I've two months and a bit to consider this.

Cheers...

Comments

[furzicle.livejournal.com]

Go to your local butcher! Then ask! Especially if they have 2 months, I'm quite sure they can get you anything.

[alexpgp.livejournal.com]

Thanks for the suggestion! And it occurs to me that we even have an outfit here in town that's not part of a large conglomerate, and thus may have better and local ties to sources that don't saturate their stock with hormones and antibiotics.

Cheers...

[furzicle.livejournal.com]

Yum!

Of course, there is a bit of irony included herein.

[daphnis.livejournal.com]

Puns by the handful are threatening to escape my fingertips, so perhaps I should just suggest that you be careful about what you puts in your mouth these days. Don't want to give yourself and/or friends an offal bellyache.

SORRY! (not)