This is a question about haggis, but the principle really applies to any kind of sausage-esque dish where you need to spice and season the product without being able to taste it..
Last year I made a haggis for Robbie Burns night and though it turned out great, the seasoning was off and I want to get it right this year.
For the sausage/haggis/whatever makers among us, how do you test the seasonings of a dish where you're not able to taste it until after it's done and on the table?
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