THIS ARTICLE IS ADAPTED FROM THE JANUARY 21, 2023, EDITION OF GASTRO OBSCURA’S FAVORITE THINGS NEWSLETTER. YOU CAN SIGN UP HERE. Like most traditional dishes that involve offal, haggis inspires both fandom and ridicule. I’ll leave the latter to the haters. I, for one, love this Scottish classic. Yes, it’s spiced organ meat that gets cooked with suet and oatmeal inside a sheep’s stomach. But the process yields a meal that’s warm, rich, and savory. Along with its classic pairing of neeps (mashed turnips) and tatties (mashed potatoes), it’s the…
