Burns Nicht, or the Mexican vegetarian haggis-imposter


I enjoyed making this, though I was leery of calling it haggis. It fails on almost all accounts, but it is sausage-shaped and does use up leftover and cheap ingredients.

  • 100 g tofu — in this case, the trimmings from a block of extra-firm “Rooster” brand tofu from Loblaws
  • 1/4 onion, diced
  • 50 g frozen peas, thawed
  • about 50 g of tortilla chip crumbs — which give the sausage the red colour as it was the dust from the bottom of a bag of red Que Pasa chips
  • a bit of paprika (more red)

I chilled the sausage overnight and then fried it gently on both sides before putting it in a medium oven for 20 min. Served it on top of Mallorcan-style cabbage stew. Then I read the “Address to a Haggis” to an unsuspecting Simone. I later read bits of The Flyting of Dumbar and Kennedie to myself, as it mentions haggis in passing.