Inverness, Scotland

Loch Ness

Our most northern stop in the UK was Inverness, Scotland.  There was nothing specific from a photographic or tourism viewpoint that brought us here.  We used Inverness as a base to drive even further north into the Highlands and dine in the town of Tongue.  Of course we also wanted to explore Loch Ness as another one of those tourist ‘must-see’ places.  The above photo was taken from a lunch spot we discovered on the much less touristy east side of Loch Ness.  On the west side, restaurants seem to be around every curve in the road, but on this side, we were just about to give up on finding any restaurant when we found a real gem with the view above.
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Experiencing Scottish Cuisine

HaggisBlood Sasage-IMG_1470Continuing with my feeling that eating the foods the locals eat helps one experience the region, I have tried, on more than one occasion, both blood sausage and Scottish haggis.  Is there any other kind?  The haggis is traditionally made by the butcher in town who closely guards all his special ingredients and cooking methods.  What is common in all haggis is it mostly consists of a sheep’s innards, the heart, liver, lungs, esophagus and other various parts.  You are supposed to put a bowl under the esophagus while cooking to catch the drippings as it usually hangs out of the cooking pot, not completely fitting inside.  This mixture is boiled for numerous hours whilst you are soaking the cleaned and rinsed sheep’s stomach in cold water for up to ten hours.  The boiled innards are then sewn inside the stomach with some oatmeal added to absorb the liquid.  All this is then cooked for three more hours.  Don’t forget to poke a few holes in the stomach to let air out when cooking.  Traditionally it is served with neaps and tatties, or blended turnips and mashed potatoes.

The blood sausage contains four cups of pig’s blood per normal recipe size recipe.  It is generally a breakfast item, served with eggs.  Cheers!