Tam Dickson's Haggis

food image © news.bbc.co.uk

OFFAL BY OFFAL WITH WEE TAM

1. Cover lungs, liver and mutton with water and boil for 3 hours

2. Add oatmeal, Jamaica pepper, salt, white pepper and suet and mix

3. Mince all the ingredients

4. Stuff mixture into sheep intestines

5. Boil in a large pot until they float to the top

For a fine selection of Tam's produce, including mince/steak/chicken pies, visit A Mathieson (Butcher,) 74 Radcliffe Terrace, Edinburgh or pop into the Tynecastle Arms, McLeod Street, Edinburgh and have one freshly microwaved and served with your own choice of sauce (tomato and HP are particularly popular)

---

FOR MORE FROM TAM:

Interview With Tam

Find out what Tam's pride and joy is, what annoys him about Edinburgh and what his top 6 moments are in his exclusive Tynie Talk interview

Tynie Talk

When he's not butchering, Tam works part time at the Tynecastle Arms. Come inside and meet the locals

---

---

View My Guestbook
Sign My Guestbook