If your dolls house celebrates Burns Night (25th January), here are the instructions for making a traditional looking miniature haggis from polymer clay. The photo shows a 1:12 scale haggis, which in real life would be roughly 9 inches long and 4 to five inches across. The same instructions can be used to make a wide variety of other traditional sausage cased meats.
Haggis is a form of sausage made with spices, oatmeal, onions and sheep's heart, liver and lungs as well as suet. The haggis is normally a rounded or oblong shape, as cooking it by steaming or roasting causes the oatmeal to swell, often bursting the casing. When a haggis is cut open (traditionally with the slice of a knife the length of the haggis) the filling swells up out of the casing as shown above. It is usually served by spooning it out of the casing.
The traditional accompaniments for a haggis at a Burns Supper are bashed neeps and tatties. The bashed neeps are usually mashed swede turnips or a mix of swedes and carrots mashed with plenty of butter, while the potatoes are traditionally served mashed. A good explanation of the Burns Night Supper, complete with Burn's Address to a Haggis, can be found on the About British Food website. A side by side 'translation' of the Address in Burn's dialect and modern English can be found on the World Burns Club website