You may or may not have heard of Burns Night before, Burns night is annually celebrated in Scotland on or around January 25. It commemorates the life of the bard (poet) Robert Burns, who was born on January 25, 1759. The day also celebrates Burns’ contribution to Scottish culture. His best known work is probably Auld Lang Syne.
On Burns Night, there are toasts, someone recites the Burns poem Address To A Haggis and those celebrating cut into a haggis and eating neeps, tatties and a wee dram – or, in other words, turnips, potatoes and whiskey… we do things a little different in our house, Haggis Bolognese is usually on the menu. I’ve made it for guests in the past and they’ve always enjoyed it, some of whom, it was their first time eating haggis, so I’ll take that as a bonus.
Sorry, If you’re in the states, it became illegal in the seventies to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and phlegm may enter the lung during slaughter.
That being said… if you want to try it and you’re in the UK, I’ll gladly make you some, my last guest from the states loved it!
Anyway, this is how you do it if you’re interested.
First off, you will need:
Olive oil- 1 tablespoon.
Onions, diced- 1
Fresh Basil- 20 g or dried basil- 2 teaspoons.
Dried Oregano- 1 teaspoon
chilli flakes- 1 teaspoon
Diced Tomatoes, tinned- 1
Tomato purée- 1 teaspoon.
Whiskey – two measures
Cook the haggis according to the instructions on the pack. I tend to put mine in an covered oven dish, almost filled with boiling water and let it sit for about an hour and forty five minutes at 180°c.
Heat the oil in a large and deep frying pan heating the olive oil and cook the diced onions, garlic and basil, chilli and oregano over low heat for about 5 minutes.
Add the tinned tomatoes and slice the cherry tomatoes in half, adding them to the top and leave to cook. Add some whiskey and have some to drink.
Meanwhile boil the spaghetti in a large pan of lightly salted water.
Once the time is up and your haggis is done, take it from the oven and remove the casing, crumbling in the hot haggis into your tomato sauce and toss everything together well.
Drain your pasta, Plate it up and sprinkle with parmesan, basil or any other accompaniments if desired.