Food & Drink

The Haggis Lollipop

Published
Considering any remotely sugary foodstuff found in Scotland is hunted down with spears and deep fried to within an inch of its life, it was only a matter of time before someone combined sweet treats with the country’s national dish.
 
That’s right, Haggis lollipops, taking a sheep’s heart, liver and lungs, boiling it with fat and oatmeal and adding spices before cramming the innards inside miniature cuttings of the sheep’s stomach, tying up and putting it on a stick (with a tartan bow if you’re feeling flush).
 
 
And should you not find this entirely nauseating and want to do it yourself, you’ll need to get your hands on a few choice ingredients: the sheep’s pluck (they’re the grisly bits), 200g of chilled lard, 300g of oats and crushed coriander seed among other finer spices and a bit of string which is needed to tie small portions in stomach.
 
As for us, we’ll stick to deep fried Mars Bars for now.