I have to admit I'm also a haggis virgin. I'm very curious about trying it though. Any recommendations for haggis in Santa Clara / Bay Area from our Northern California kilted brethren?
-See it there, a white plume
Over the battle - A diamond in the ash
Of the ultimate combustion-My panache
'merica has nay real haggis... it is against the USDA rules...
the 'Oatmeal Savage' (in Oregon) makes a guid substitute.... but ai found it a bit heavy oan the 'liverish' meat and no enough oatmeal ar spice... so ai always opened his oop and stuffed in maire oatmeal an spices when ai made it....
if it tasted like liverwurst it wasnae made richt....
REAL Haggis is terrific stuff... it is very spicy...very oaty... wunnerfool!
ai cook slices o it every mornin' for breakfast at Ferintosh an eat it a couple times a week mysel....
the tinned stuff ai'm afeart o' an have no tried it....
oor butcher has won many awards fair his haggii (an other meats)
ai hav a amazin'ly tasty recipe fair cooking a 'hale haggii... (w/ prunes and apricots and lots o whisky ....) which ai cook fair Burns Suppers.... everwan (an ai mean everywan) who has tried it has luv'd it!
I have to agree, the "Oatmeal Savage" does have good Haggis. As the official purchaser of the Haggis for our church's Kirk'in Lunch, I buy the Haggis from him. Our Sr. Pastor (who is from Scotland) takes what's left home with him, he likes it, I take that as a good sign.
At the Burn's Supper this past January, the Chef at the country club prepared Haggis using his own receipe, he did well and received loads of compliments of his Haggis.
I haven't tried the canned Caledonian Haggis, so I can't comment on it.
I have to admit I'm also a haggis virgin. I'm very curious about trying it though. Any recommendations for haggis in Santa Clara / Bay Area from our Northern California kilted brethren?
Only times I've had haggis were St. Andrews Society dinners, like Burns Nicht, where, after the ceremonial ode, it is served as an appetizer. Can't say I really liked it, but a drenching in whisky made it go down a lot better. I always ate it all, as I thought it something of a duty in tribute to my Scottish ancestors, who were poor folk like most Scots and could never have dined on the expensive fare that made up the rest of the meal.
Last time I was at the Woodland Games there was a vendor selling canned haggis--he was giving out samples--I believe he had both the original sheep version, and also a beef-based one that tasted better to one not accustomed to a mutton flavor.
The Woodland games are coming up at the end of this month, so you might try to see if he's there again.
Originally Posted by Panache
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