Gluten-free Haggis

What better way to start off a blog about gluten-free eating in Edinburgh, then a post about gluten-free haggis for Burns Nicht?

Haggis is made from oats, which are normally gluten-free, except when their not, which is usually, as oats are often grown near wheat, rye or barley, and processed with the same machinery.

You could make it yourself using gluten-free oats, or something else, but that requires some serious commitment.

Fortunately, there's Findlay's in Portobello, who have a nice selection of gluten-free sausages and puddings (there's a "Gluten Free Products" link on their web site), including haggis.  A picture of one (before cooking) is in the photo to the right. It's made using gluten-free oats, rather than an alternative grain, so it tastes like haggis.

For Burns Nicht we had the "traditional" haggis, neeps and tatties, and we were very happy with the result. It tasted great. A proud photo is below, as it's the first time that I've served it layered.

A recipe for haggis, neeps and tatties can be found here. Normally, I prefer my haggis a bit on the crispy side, so I put it under the grill for a few minutes after boiling. And I like to mix a bit of carrot with the neeps.

Cheers!