Localized haggis!

[AckZel]

Last night I woke up in the middle of the night. Saw just a crazy dream. Probably because yesterday I drove 800km and listened Enter the Haggis all the time... But the dream gave me an idea! I came to think about how could I localize haggis! Now, when I get my kitchen renovation done I will start experimenting... REINDEER HAGGIS! I will probably use kidneys instead of the lungs because Reindeer kidneys taste absolutely fantastic! But well see, maybe I'll take both! I'll inform you then. Im quite enthusiastic about this

[Southern Breeze]

Looks like Santas going to be a couple of reindeer short next christmas! :grin:

[AckZel]

Looks like Santas going to be a couple of reindeer short next christmas! :grin:

Don't you worry, I'll leave Rudolph alone!

[macwilkin]

Do the Finns have a variation of the Swedish dish Polsa? I have read that Polsa is very similar to Haggis and that the latter is very popular with Swedish tourists in Scotland.

Cheers,

Todd

[SouthernScot]

I have eaten some "localized haggis" back when I lived in Louisiana, made from all sorts of things. Some of it was good and some was not. I knew a woman that moved from Scotland who made it with Louisiana Andouie Sausage.... very good! Another lady made it entirely from cattle parts.... very strong liver flavor and not so good! I haven't tried deer haggis yet, but my guess is it would taste "gamey". Good luck in your experimenting.

[macwilkin]

I have eaten some "localized haggis" back when I lived in Louisiana, made from all sorts of things. Some of it was good and some was not. I knew a woman that moved from Scotland who made it with Louisiana Andouie Sausage.... very good! Another lady made it entirely from cattle parts.... very strong liver flavor and not so good! I haven't tried deer haggis yet, but my guess is it would taste "gamey". Good luck in your experimenting.

You're thinking of Boudin Blanc, or White Sausage. It is essentially a Haggis, only with rice instead of oats. It is my favourite Cajun dish.

There is also a Boudin Rouge, or Red Sausage, which is a blood sausage. Hard to find these days, due to the health regulations.

Cheers,

Todd

[MacMullen]

Ah yes, blood sausage, high on my list of German foods never to eat again, along with head cheese.

Another lady made it entirely from cattle parts.... very strong liver flavor and not so good! I haven't tried deer haggis yet, but my guess is it would taste "gamey". Good luck in your experimenting.

This is from the Celtic Croft's Food page:

Why Beef instead of Mutton?
That is an often-asked question. "Despite the association of haggis with sheep, it is a dish that can be made from other animals." writes Clarissa Dickson Wright in her book The Haggis: A Little History. Scottish variations include beef, pork, venison and vegetarian. Historians confirm that the early dominant livestock in the Scottish Highlands were the unique shaggy Highland Cattle that date back to the 6th century, and history is full of accounts of Scottish Drovers driving their herds of cattle southward into England to market. Sheep became the more dominant livestock during the 18th century. So both are correct for authentic haggis.

[Sherry]

For those in the U.S., some of the best haggis you'll ever have comes from Caledonian Kitchen .

Jim Walters makes it in Highland beef, sirloin beef, & vegetarian varieties.

[SouthernScot]

Nope not boudin. Boudin is very yummy, but different from the haggis made with andouie sausage. I've got some good ole homemade boudin (white boudin) and hogshead cheese in the freezer. I might just have to thaw some out after this thread! I'll see if I can't track down the lady in Louisiana and get the exact recipe for the andouie sausage haggis.

[MacConnachie]

I'm thinkin' that maybe I'll try to coerce my haggis-makin' friend here to add a little bit of chopped bison meat to the mix for Burns' Nicht this year!