Scotland's 'nine best meat dishes' crowned as family favourite tops list
Everything from Lorne sausage to red pudding is featured on the roundup.
Scotland's "nine best meat dishes" have been named. Topping the list is a classic Scots dish that has long been a favourite amongst families.
All over the country, there are unique delicacies that are enjoyed. Whether it is Cullen skink soup or Cranachan dessert, Scotland features a surprising variety of tasty cuisine.
However, sometimes nothing can top a classic meat dish. Unsurprisingly, Scotland has plenty of those to choose from as well.
Food experts at TasteAtlas have rounded up the "top nine Scottish meat dishes". The list features everything from Lorne sausage to red pudding.
Read on for a roundup of Scotland's "nine best meat dishes". More information can be found on the TasteAtlas website.
1. Stovies
Stovies is a beloved potato-based dish that is usually prepared in order to make use of leftover meat. The one-pot dish features potatoes that are slowly stewed with vegetables including onions and carrots and meat such as mutton or beef.
The name of the dish comes from 'to stove' in Scots, which means 'to stew'. It is often accompanied with a side of oatcakes and milk—and sometimes even pickled beetroot.
2. Scotch pie
Scotch pies are another classic Scottish dish that are widely considered to be among the best the country has to offer. A traditional meat pie, they are usually filled with seasoned minced meat and encased in a crisp, double-crust pastry shell.
A Scotch pie is a popular choice for both a snack and a light meal, and can be eaten either hot or cold. As we previously reported, a butchers was recently named as serving up the best Scotch pie in the whole of Scotland.
3. Mince and tatties
Mince and tatties is one of the most iconic Scottish dishes out there, and it is not hard to see why. Often considered the country's national dish, it was traditionally served in school canteens and often top polls of the nation's favourite plates.
As the name suggests, mince and tatties is usually comprised of ground beef—traditionally low-quality cuts—and potatoes. The beef is stewed with vegetables including carrots and celery, while the potatoes are usually mashed and mixed with cream and butter.
4. Lorne Sausage
Also referred to as square sausage, Lorne Sausage is a Scottish breakfast staple. Despite its name, however, it is not actually a sausage at all—since no casing is used to hold the meat in shape.
Lorne sausage is made with a mix of ground beef, rusk, and a number of spices including nutmeg and cilantro. It is then cut into square slices, which are usually fried or grilled.
5. Balmoral chicken
This is a popular Scottish dish that is comprised of chicken breast stuffed with haggis. The meat is then usually wrapped in bacon, before being baked or grilled.
Often, Balmoral chicken is served with a creamy whisky or peppercorn sauce and mashed tatties and peas. It is usually eaten on special occasions, with the haggis providing a traditional Scottish flair.
6. Kilmeny Kail
Kilmeny Kail is a rabbit dish that originates from the Kingdom of Fife. It features a mix of rabbit, bacon, greens, and salt.
To make Kilmeny Kail, the rabbit should first be cleaned and then cut into pieces. The meat is then simmered with bacon in a large pot for up to three hours.
7. Scottish Rabbit Curry
Scottish rabbit curry is akin to a British rabbit stew with added curry. The traditional dish originates from Scotland, though is seen all over the UK.
The hearty curry includes rabbit, bacon, flour, butter, stock, onions, celery, mushrooms, and salt. When making the dish, the meat is browned in a pan and then the bacon is sautéed in the same pan.
8. Red Pudding
This is a popular meat dish that is served at chip shops across Scotland. It can also sometimes be eaten in sandwiches, or even as pizza topping.
Red pudding is a traditional meat pudding that consists of cuts of pork, suet, fat, and a number of spices and seasonings. Resembling a sausage, it is usually sliced and then fried or deep fried.
9. Howtowdie wi Drappit Eggs
If you have never heard of howtowdie, your first instinct upon seeing the word is that it is 'how to die'. In fact, the name of the dish comes from the old French word 'hétoudeau'—meaning 'capon' and 'drappit eggs'.
Howtowdie is a classic Scots dish consisting of boiled chicken that is usually either stuffed or sided with skirlie—a blend of oatmeal and onions sautéed in fat. Typically, it is seasoned with nutmeg, coriander, and ground black pepper, and served on a bed of kale, silverbeet, or creamed spinach, before being topped with poached eggs.
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