Lamb Sausage and Hasselback Potatoes For Robbie Burns Day

Anything But Haggis For Robbie Burns Day

"There's more.  Internal evidence." Roger's voice betrayed his pride.  "See there? It's an article against the Excise Act of 1764, advocating the repeal of the restrictions of export of liquor from the Scottish Highlands to England.  Here it is" -- his racing finger stopped suddenly on a phrase -- ' "for as has been known for ages past, "Freedom and Whisky gang tegither." '  See how he's put that Scottish dialect phrase in quotes?  He got it from somewhere else."

"He got it from me," I said softly.  "I told him that -- when he was setting out to steal Prince Charles's port."

"I remembered."  Roger nodded, eyes shining with excitement.  "But it's a quote from Burns," I said, frowning suddenly.  "Perhaps the writer got it there -- wasn't Burns alive then?"

"He was," said Bree smugly, forestalling Roger.  "But Robert Burns was six years old in 1765."

"And Jamie would be forty-four."  Suddenly, it all seemed real.. He was alive -- had been alive, I corrected myself, trying to keep my emotions in check.  I laid my fingers flat against the manuscript pages, trembling.

"And if -- " I said, and had to stop to swallow again.  "And if time goes on in parallel, as we think it does --" Roger stopped, too, looking at me.  Then his eyes shifted to Brianna.

She had gone quite pale, but both lips and eyes were steady, and her fingers were warm when she touched my hand.

"Then you can go back, Mama," she said softly.  "You can find him."

Voyager (Chapter 21)

Talk about getting on the Voyager roller coaster!  Just on Monday Jamie and Claire were having some oatbread and broth at Madame Jeanne's on their first night back together and now, here at the week's mid-point, the fair ride seems to have been put in reverse...

The fact that we know she HAS to go back for the story to progress is beyond the point here.  So is the fact that I've read it fifty a few times before.

But we're here to celebrate a Scottish bard, so let's wipe away the sad tears and the happy ones too, pull out our bagpipes and celebrate this great poet, who, while a little tough to understand at times, certainly seemed to have love his Scotland.

fennel-chilis

Mr. Burns's Address to a Haggis seems appropriate here.   However, any poem that addresses a haggis with the lines...

The groaning platter there you fill, Your buttocks like a distant hill,

...doesna need to be on a food blog.

Not even an 18th Century Scottish food blog.

lamb sausage

And before all you haggis fans get you knickers in a knot, let me say that I have had a few haggis in my time and I quite enjoy a good one -- from a very good restaurant -- smothered in whisky cream sauce.  However, I have no interest in grinding up offal and stuffing it into sheep's stomach.  So...

If it makes you feel better that the full title to this post is actually "I'll Make Anything But Haggis For Robbie Burns Day," then rest assured.  The abridged title got your attention, though, didn't it?

Instead, we're having my non-haggis interpretation of that very fine example I enjoyed at the Invergarry Hotel.  Served with the traditional neeps and tatties (turnips and potatoes), the plate was made spectacular by a malt whisky and roasted onion sauce.

Mr. Burns:  I give you Lamb Sausage flavoured with fennel, mint and preserved lemon, served with a buttery Hasselback potato, candied turnips and that whisky cream sauce.  (Somethings don't need translation.)

lamb sausage

Loch Oich - one of the most beautiful places on earth

My Heart's in the Highlands

(Robert Burns, 1789)

My heart's in the Highlands, my heart is not here, My heart's in the Highlands, a-chasing the deer; Chasing the wild-deer, and following the roe, My heart's in the Highlands, wherever I go.

Farewell to the Highlands, farewell to the North, The birth-place of Valour, the country of Worth ; Wherever I wander, wherever I rove, The hills of the Highlands for ever I love.

Farewell to the mountains, high-cover'd with snow, Farewell to the straths and green vallies below; Farewell to the forests and wild-hanging woods, Farewell to the torrents and loud-pouring floods.

My heart's in the Highlands, my heart is not here, My heart's in the Highlands, a-chasing the deer; Chasing the wild-deer, and following the roe, My heart's in the Highlands, wherever I go.

candied-turnip

hasselback potatoes

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Comments

25 Jan 2012 - 2:44pm

Alayna

That looks delicious. What time is dinner?

Theresa

We usually eat around 7 - see you then?

25 Jan 2012 - 2:44pm

Kelly


Thanks for the recipe!nThey also have very good haggis with whisky cream sauce at Fiddler's in Drumnadrochit http://www.fiddledrum.co.uk/ nnAnd it comes with a dram :)

Theresa


Thanks for the tip, Kelly! There you go folks, 2 excellent places for haggis, about a 10 minute drive from each other...you just have to get yourselves to the Highlands!

25 Jan 2012 - 2:49pm

Mary


Oh, I'm drooling with hunger just reading the recipes. And love, love, love the poetry.

25 Jan 2012 - 2:58pm

Lee Ann


This sounds delicious! And I love the poem ;) I actually really like haggis...but I don't see myself making it either. However, never say never...right?

Theresa


Never say never, Lee Ann. And if you across a sheep's stomach and some offal, give me a call...we can make it together!

25 Jan 2012 - 3:19pm

Ruth


Verra nice, Theresa! I've always loved baked potatoes and certainly have enjoyed haggis (when I visited Scotland), but like the idea of lamb sausages also (reminds me of my uncle's farm where he raises sheep, and going to the butcher in L'Orignal with my aunt to pick up the lamb after they'd done what was necessary, so much flavor in them!) If only I did more cooking!

Theresa


Ruth, perhaps you can find someone to make these for you? You bring the lamb... ;)

25 Jan 2012 - 4:01pm

Connie Barlow

Whats the word. Sumptuous cant wait to try it!

25 Jan 2012 - 4:53pm

Leslie Blair G…


Lovely blog, another HUGE fan of Herself and love to cook and also reenact 1740s Highland Scotland up and down the Front Range of the Rockies. Will have to pass along your blog addy to the cook.

25 Jan 2012 - 6:15pm

outlanderfan


I've never tried haggis but your non-version sounds delicious! I love the thought of making my own sausage from scratch. (And can I just say, reading the passage literally made me tremble & get teary-eyed, feeling again what Claire felt when she realized Jamie was still 'alive,' sigh.... My four year old daughter asked me what was wrong, lol...

26 Jan 2012 - 1:54am

Kiri W.


Whisky cream sauce? I don't even care about what it's smothering! ;) Looks delicious, and very appropriate.

28 Jan 2012 - 10:16pm

deniz


I am oh so hungry and that sausage and potato - and the haggis! - look oh so good.

28 Jan 2012 - 10:56pm

Gail


Love your blog Theresa! Everything always looks so delicious, and I love how you tie it in to the Outlander series.

Theresa


Many thanks, Gail...there's no doubt that 18th C food can be made delicious! Even my Englishman is starting to agree...;)

29 Jan 2012 - 3:00am

Danielle


I absolutely LOVE the Outlander series. What a great idea to do cuisine from the novels!

Theresa


Thanks, Danielle! Your in good company here...we're all a bunch of Outlander nuts...

31 Jan 2012 - 4:01am

bullrem


I am surely going to make these dishes. But not with lamb, my wee little town never has it. I hope ground beef will be ok. It all looks yummy and with a sprinkling of Rabbie, Jamie, and Claire in the mix, all the better. Thank you VERY much. Helen in Ark.

Theresa


These should be just as tasty with beef! Use regular ground, though, not lean....sausage needs a little fat, you know?

05 Sep 2012 - 4:33am

Bangers & Mas…


pork, beef or veggie means that everyone can partake you could even try OKs Homemade Lamb Sausage from Robbie Burns

02 Oct 2012 - 7:29pm

Murphys Beef …


Fennel, Mint & Lemon Lamb Sausage with Whisky Cream Sauce

02 Feb 2015 - 2:23pm

Anna Lapping


Mixed these up on Friday using 3/4 lamb and 1/4 pork. Served on Saturday evening for our "Burns Dinner". My husbands reaction..."You have to make this again!" Thank you.

Theresa


Can't ask for better feedback than that! Well done to the chef!

06 Sep 2014 - 2:54pm

Thoracias


AHH! Finally I got the correct page and can attempt the potatoes and turnips! THANK YOU!!

25 Jan 2015 - 10:49pm

Shell


I actually love a good haggis! I had an awesome dish in Sterling, changed my view on it forever. Haggis, mashed neeps and tatties layered with a whisky creme sauce drizzled over. That was 15 years ago. I can still taste it! (Yes, my trip then was inspired by the books. Lol) NEVER, I repeat, never get your haggis from a chip shop. Best advice I received from a lovely Scottish lassie on my trip. Can't wait to make this version!

26 Jan 2015 - 12:38am

Marj


Love your blog, recipes, and clever (funny!) way of bringing everything together ! I've had haggis a few times at Robert Burns day suppers in Antigonish , Nova Scotia , and quite enjoyed it !! Never made it myself though!!

26 Jan 2015 - 1:39pm

Anna Lapping


I love making my own sausage and I will be making this one sometime this week. The turmeric in the turnips sounds wonderful, and it gives them such nice color.

14 Feb 2015 - 3:10am

Sandy B


Just made the lamb sausage and it was OUTSTANDING! Everyone loved it and I will certainly make it again. Thanks for keeping us well fed!

20 Oct 2015 - 9:01pm

Rene S


For the whisky cream sauce--you call for cream, but don't mention which kind. Half n half or heavy whipping cream? Since I'm from the U.S., I don't have access to "single" or "double" creams.

Rene S


Thank you ever so much, Teresa! I'm planning a Burns Night Dinner for January for my International Dining Group (part of the Ohio State University Women's Club) and am testing all of the recipes ahead of time!

27 Jan 2016 - 3:26am

Marie


Theresa, I made this meal for my Burn's night. My daughter said it was wonderful. I was disappointed in the cream sauce, it just did not thicken up like I think it should have. The candid turnips were fantastic !! But, best was the lamb. I love lamb, my husband asked I not make it anymore he really hated it. I think he is going to love this recipe. Thank you for teaching me how to cook lamb better than I have ever cooked it before ;-)

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