How to Make Haggis

Subscribe to Munchies here: Today is Burns day, Scotland’s national holiday celebrating the life of the poet Robert Burns. This holiday isn’t just an excuse to get blasted. It’s also a culinary tribute where revelers toast to the Scottish wordsmith over clinked glasses of Scotch whiskey while feasting on haggis—a savory pudding stuffed with oats, spices, and sheep’s rumen, lungs, heart, and liver. Robert Burns was a huge fan of haggis, so much so that he even wrote a poem about it that mentions something about stabbing the innards with a knife as they get pulled out like the steaming entrails of a beast. Mmm. We had no idea how to make haggis from scratch, so we called up our friends at the Nordic Food Lab, a non-profit culinary research institute based in Copenhagen, Denmark, to get the full monty. Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walked us through the labor of lamb love in the Nord