Hi Guys.This idea was born in my head after consuming my breakfast. Recipe (not for the breakfast though ) is as follow:
-shrimp hook #8
-thread chartreuse
-underbody of Pb and tying thread
-body of couple of layers of black pudding skin strip followed by dubbing in the loop
-collar of black spectra
-bead head

Regards from Poland-Hubert

Hi Hubert,

A very edible looking fly from Poland.

It is inspiring me to try out some Haggis skin from my own breakfast plate., possibly a Haggis backed shrimp.
Any ideas what style of tying would be best for the Haggis skin?

I was thinking of calling it Sonsie Face after the Bards description of our own Scottish , Great Chieftain of the Puddin Race.

I’ll need to contact my Gillie fishing buddy who’s out shooting tomorrow to see if he can bag me a Brace!
They are in season at this time of year.

Tight lines and best wishes,

Gavin - Scotland

Hi Gavin.You just remembered me that in fact,black pudding that I used to eat while still lived in the UK had an artificial plastic skin not suitable for this purpose.But yes,haggis is the choice!Try to twist a length of the haggis skin into a rope and then just wind around the hook.I think it is to fragile to use it as a shrimp skin.the ribbing material may do the damage.Very robust and easy to handle is an inner rubber from the fire hose,much,much better than any shop bought body stretch.
Hubert