New at the Haggis and the Herring: Jeremy Nathan Saraga

Extra special thanks to the excellent nurses and doctors in the labour and delivery, neonatal intensive care and mother and baby units at North York General Hospital in Toronto. There are too many names to mention, but we thank them with all our hearts.



Needless to say, I might be offline for a while in terms of catching up on my favourite food blogs and I hope I have the time to at least post to Meatless Mondays and Hearth and Soul Tuesdays. But don't despair! I've prepared posts ahead of time so you'll still get your regular Sunday and Wednesday posts from us.



As a present for my readers, I've saved up this bonus post that I wrote about six hours before Meredith's water broke:



During Thanksgiving weekend, we stopped by a small Scottish shop in Burlington. It was time to put my money where my mouth is and buy some haggis.



Now for the Jewish contingent, a haggis is kinda like a kishka - intestines or stomach stuffed with oatmeal, ground organ meat (liver, kidney, maybe heart), onions and pepper. It tastes fantastic.



We picked up two smaller haggis made at the But 'N' Ben Butchers in Scarborough - fairly close to home. It was a long way for a haggis to travel.



On the Monday after Thanksgiving it was time to cook the haggis. Without any instructions, all I knew was that the haggis needed to be boiled. I also knew that since it wasn't huge, it probably didn't need to cook for hours.



I decided to serve the haggis with boiled potato, peas and (I couldn't resist) a side of pickled herring. I boiled the potato and haggis together for about 45 minutes before serving.



Recipe: Haggis and Herring





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