No! but there is a recipe in Nicola Fletcher's venison cook book, I have a copy somewhere unfortunately I can't find it at the moment.
nae monStarter: White pudding with spinach and grated truffle.
Main: Haggis chips and baked beans.
Cheese: A hard cheese from Canterbury I can't recall the name of. Yarg-like.
All washed down with a few nip bottles of 1970's vintage barley wine.
I`ve only ever bought them from the supermarket which are ok but not sure how they compare to making your own.No! but there is a recipe in Nicola Fletcher's venison cook book, I have a copy somewhere unfortunately I can't find it at the moment.
You could also probably find a recipe on google, you don't really need to use the lungs, and you can substitute the heart with meat if you don't like the idea, you will need to use the liver though if you want it to taste like haggis.
Though I have seen vegetarian haggis advertised, though goodness knows what that tastes like.
I have. Sausage making.org used to do the bungs and seasoning. I used Roe offal and it was spot on. However lung shot beasts aint good for it due to blood clots in the lungs. Ive also tried it with Red offal but it was way too strong.
and if you can find it. Dunsire blue cheese with cold Clootie dumpling sliced for your piece. PS. cD needs to be started about a week before you go upnae mon
haggis neeps and tatties
starting the day before with Blair Atholl cask strength and ending on same a day after Burns
oh. And out on the hinds for the next week too laddie