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Wang Meng Meng
Saturday, Aug 2, 2014


Postcard from Glasgow: If you have the guts, you'll love innards

The Straits Times | Wang Meng Meng | Saturday, Aug 2, 2014

Think Scotland and images of bagpipes, whisky, the Loch Ness monster and kilts come readily to mind.

But the Scots also swear by their own culinary excellence, and their gift to international cuisine is a delicacy called haggis. Made from a mixture of sheep innards (heart, liver and lungs), it is minced with oatmeal, onion, fat, spices and salt and encased in a sheep's stomach.

In cafes and restaurants across Glasgow, the brown stuff is served - as The Straits Times team can confirm - stuffed into burgers or inside roast chickens, as this picture shows.

It looks terribly unappetising but we can assure you it is savoury and tasty. The Scots really can cook up a treat

This article was first published on July 31, 2014.
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