September 23, 2011
Back to Saint's for another round of haggis. Earlier entry: September 13.
From Scotland: fried haggis balls. A brilliant offal-based snack, brimming with rich, meaty flavor. Who knew that sheep lungs could be tastier than pork liver?
Speaking of pork. ... from Ireland: succulent sausages with colcannon, a simple but satisfying blend of mashed potatoes & cabbage.
And from the former British colony of Malaysia: Malaccan pork satay. Yay!