1 sheep's stomach bag 1 sheep's pluck - liver, lungs and heart 3 onions 250g beef Suet 150g oatmeal salt and black pepper a pinch of cayenne 150mls of stock/gravy
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Posts: 6991 | Location: Cigar land | Registered: March 10, 2003
I had haggis once, at a Scotch dinner. I was wearing a kilt. I'm glad I had it, but it's not something I'm dying to try again. The Scotch made it go down easier, that's for sure.
Posts: 2145 | Location: New York, NY | Registered: April 23, 2002
My wife makes her own haggis each year for our Burns Night Dinner (RIP, ye bonnie lad). I have to say that all guests take initially the smallest bite you can imagine, and then, one by one, they say "this is not bad!" It's served with kneeps (creamed turnips) and whisky.
Having said that, I will admit that the recipe has been somewhat modified for contemporary American palates.
Posts: 622 | Location: Connecticut | Registered: September 06, 2002
I've also had it many times (Scottish wife and stationed in the UK for a few years) and quite like it, but I agree the scotch and neeps make it go down better
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Posts: 826 | Location: New England | Registered: August 03, 2007
Originally posted by David Savona: I had haggis once, at a Scotch dinner. I was wearing a kilt. I'm glad I had it, but it's not something I'm dying to try again. The Scotch made it go down easier, that's for sure.
David, how did you like the kilt? I just bought mine a couple years ago and am always on the lookout for occasions to wear it
We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made. -M. Acklam
Posts: 826 | Location: New England | Registered: August 03, 2007
MrsDoc and I were in Scotland in 1992 and I HAD to try Haggis.
We went to a restarant on the Royal Mile that showed Haggis on the menu. When I ordered it the waiter gave a little snicker but brought it along with the Roast Beef dinner that I ordered.
I mentioned to my wife that it had a rather "EARTHY" flavor as I felt that I could not really describe it and then she asked "You mean it tasted like DIRT".
I guess that's about the size of it.
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Posts: 8721 | Location: New York City | Registered: May 02, 2002
I've tried it and wouldn't mind it except I don't like liver. I tell folks it's basically a shovel to the slaughter house floor dumped into a sheep's stomach!
Fair fa' your honest, sonsie face, Great Chieftan o' the Puddin-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy of a grace As lang's my arm.
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I've had it a few times. Like a lot of these things it sounds a lot worse than it tastes. It doesn't have that urea smell that kidneys have (the smell of kidneys reminds me of the zoo) or the rubberyness of liver. It has quite a good texture and a flavour I would describe simply as spiced meat. Regarding kilts, somebody once described them as a uniform worn by Scottish people in America and Americans in Scotland. I heard a story recently, supposedly true, of a scottish wedding where the father of the groom, drunk, sat on the lap of the mother of the bride for a chat. He was wearing a kilt in the traditional fashion and when he got up, left a rather unsavoury stripe on her pink satin dress. Good start.
"If it was raining soup, the Irish would go out with forks." Brendan Behan
Posts: 897 | Location: Dublin | Registered: November 29, 2006
