The time is fast approaching for our annual Haggis and Scotch at the Old Colony Club. We don't do the full Burns Supper, although I would love to do that one of these Januarys. For now, we content ourselves with Scotch and Haggis.
What's a haggis? It's one of those things that the gang at work will swear they'll never eat, with utterances such as "Do you know what's in that thing?!" with allusions to grisly discoveries more inferred than understood.
There is no denying that the haggis is a peasant food, a sort of mega-sausage bulked up with oats and stuffed into a sheep's stomach. And of course like any peasant food, when well-heeled urbanites use the basic plan but build upon it with quality ingredients and respect for tradition, it can become the true "chieftain o' the puddin' race". These days it is not hard to get a haggis of a size much smaller than the stuffed sheep's stomach that fed the armed highlanders of yore.
I always get my haggis at British Imports, in Plymouth, MA.