Some places we go I have a definite food agenda. For Scotland that was haggis.
It's their national dish made of sheep’s liver, heart, and lungs all mixed with spices, oats, onion and a little suet for good measure then usually boiled inside the sheep’s stomach. Doesn’t sound appealing? Well, if I’ve learned anything about eating around the world it’s that when a dish is loved by a nation- chances are it’s going to be delicious.
We had lunch at the Crag and Tail and I insisted we get an appetizer of haggis.
Fried balls of haggis served with the traditional tatties…
It was so good I regretted not ordering it for an entree. The spices were so on point they masked any overt organ flavor. I’m not crazy about the irony taste that comes from organ meat, but just the slightest hint that shone through really added a rich depth to the dish.
If you come to Scotland it is a must-eat!
Oh and if you see this Scottish beer anywhere- get it.
As promised by the label it has hints of vanilla and toffee making it one perfect fall brew.
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