The Haggis Lollipop

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.