Just a more honest sausage

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Didn't want to sound to judgy, sorry. The thing is, haggis is heavy stuff, you need something to cut the fatty feeling and wine just isn't enough. I would even try a Coke instead to be honest. Source: living in country with a fat/meat heavy cuisine, which also likes using pig offcuts.

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Do Scots drink a lot of wine from their extensive vineyards, you think? I think it's better switch to something stronger for this one. I would go for a gin and tonic.

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Joking aside, you want the sort of jammy/spicy end of the red spectrum. Tbh reds from hotter climates are best. Nothing too tanniny. Shiraz if you’re not snobby about new world

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If you mix leftovers into leftover mash you can fry as haggis cakes and freeze.

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