Lovely loin of pork stuffed with haggis and served with cumberland sauce.

What’s everyone cooking for burns night tonight? I think I might give this one another outing, cold pork sandwiches tomorrow? YES!

Letters From A Lodge Cook

This week I am in North Berwick. Home of sea birds and golf.

One of my clients is an American and having never had haggis before it was requested that haggis was in some way incorporated into the menu. Reluctant to have a straight “haggis neeps and tatties” night, which although may be enjoyed it may not be. Instead I suggested including it into the dinner for another night, perhaps with pork? They loved the idea, accepting that  if they didn’t like the haggis they could just eat the pork, perfect.

So here’s what I did.

  • One loin of pork
  • A red onion, finely chopped
  • A few springs of fresh sage, chopped
  • An egg
  • 2 slices of bread made into breadcrumbs
  • A haggis
  • Seasoning

First make the stuffing in a bowl, add the haggis, seasoning, breadcrumbs, sage and onion and mix until combined, last add the egg so that the…

View original post 303 more words

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s