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Scottish Hors Douvres

Cook 4 potato scones in extra virgin olive oil and dry on paper towel and cut into small triangles.
Place triangles on a heated platter and keep warm in oven.
Cook haggis slice in extra virgin olive oil and dry on paper towel.
Part cook link sausage, slice into thin rounds and finish cooking.
Spoon haggis on to triangles.
Place sausage onto triangles.
Serve and Enjoy.

Thanks to David R. Dick for this recipe

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