Celebrate Scotland Week with Innis & Gunn and Haggis Recipes
You know what I love? Innis & Gunn. Has that richness that only the true, bold beer drinkers enjoy, with hints of scotch and other lovely delights with each sip. Granted, the richness keeps the chugging to a minimum – I love to kick start an evening sipping through one or two bottles then move to something else (usually less flavourful). Innis & Gunn isn’t meant to be devoured in mass quantities like a Bud Lite; it’s a well rounded beer that ensures each sip is a lasting one.
As Scotland’s most popular brew, the folks at Innis & Gunn are looking to celebrate Scotland Week on April 4th like a Scot.
Part of I&G’s core products is the Toasted Oak IPA: triple-hop-infused brew and matured for 41 days over oak. It gives a zesty aroma full of actionable flavour, curated by delicate floral nuances. If you’re an IPA type of guys, this may be your summer beer of choice.
The brew also makes for a great food pairing, particularly with Scotland’s national dish, haggis. Below I’ve introduced two awesomely famous Scottish recipes that properly pair with an Innis & Gunn Original and Toasted Oak IPA. If you’re finding yourself in the mood to celebrate Scotland Week, it’s time to get the pots out – you’re about to eat like a king.
- 1 Sheep’s pluck (heart, liver, lungs, kidney fat), roughly chopped
- 1 Beef bung cap (or sheep stomach), pre-soaked to remove salt
- 4 Large onions, roughly chopped
- 1 kg Steel cut oats
- 8 tbsp. Ground allspice 4 tbsp. dried thyme
- 8 tbsp. Black pepper lamb or beef stock (as needed)
- Salt to taste
- In a large pot, render the kidney fat and add both the sheep’s pluck and onions.
- Add a pinch of salt and cook until organs are cooked through (approx. 20 mins).
- Pass mixture including all juices through a fine meat grinder plate.
- Return mixture to the pot, adding oats and spices (note: mixture should be thick but not dry, add stock as required to keep moist).
- Cook mixture until the oats are tender.
- Season aggressively with black pepper and salt to taste.
- While still warm, load the mixture into a sausage stuffer and fill the casing.
- Bake for one hour in a moderately heated oven (350 ̊f) and serve with bashed neeps and champit tatties.
- 4 Eggs, hard-Boiled
- 2 Eggs, beaten
- 200g Pork sausage, uncooked
- 250g Haggis
- 125ml All-purpose flour, sifted
- 250ml Dried bread crumbs, fine
- Pre-heat oven to 350 ̊f and heat oil in deep-fryer to 375 ̊f.
- Place eggs into a saucepan and cover with water.
- Once water has come to a boil, cover the saucepan and remove from heat leaving eggs to sit for 10–12 minutes. remove from hot water, cool and peel.
- Mix the haggis and sausage well. flattened into four patties, surround each hard-Boiled egg with the mixture.
- Very lightly flour the surrounded eggs, coat with beaten egg and roll in bread crumbs. coat with beaten egg again and roll in bread crumbs to cover evenly.
- Deep fry until golden brown and bake in the preheated oven for 10 minutes.
- Cut in half and serve over a bed of lettuce and garnish with sliced tomatoes.