Celebrating Scotland Week in Canada

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Celebrating Scotland Week in Canada

This year we decided that we would celebrate Scotland Week in Canada by recreating Scotland’s national dish and pair it with Canada’s favourite Scottish beer – Innis & Gunn of course!  So on April 9th, we invited a small group to join us in an interactive “make your own haggis” cooking demo in Toronto, Ontario that was led by Chef John Higgins, Director of the internationally−renowned George Brown Chef School. 

Before the cooking began, our master brewer and CEO, Dougal Sharp took the participants through the important steps on how to pour a perfect beer and gave them a brief tutorial on beer tasting.

Then the group was divided into smaller groups and placed at cooking stations with the ingredients. Chef Higgins took them through the preparation process as they created their own haggis mixture and then demonstrated how it gets stuffed into the casing.

It seemed as though lots of fun was being had despite all the learning!

After the haggis making excitement, everyone sat down to a delicious meal of haggis neeps & tatties prepared by Chef Higgins and his team paired with Innis & Gunn Original.

Looks delightful, doesn’t it? Feel like you missed out? Have some fun and create your own haggis at home with Chef Higgins' recipe below!

HAGGIS (Recipe serves 4)

INGREDIENTS:

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

METHOD:

1. In a large pot, render the kidney fat and add both the sheep’s pluck and onions.
2. Add a pinch of salt and cook until organs are cooked through (approx. 20 mins).
3. Pass mixture including all juices through a fine meat grinder plate.
4. Return mixture to the pot, adding oats and spices (note: mixture should be thick but not dry, add stock as required to keep moist).
5. Cook mixture until the oats are tender.
6. Season aggressively with black pepper and salt to taste.
7. While still warm, load the mixture into a sausage stuffer and fill the casing.
8. Bake for one hour in a moderately heated oven (350˚F) and serve with bashed neeps and champit tatties.

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