If You Wear a Kilt, You Gotta' Have Haggis!

**CactusJack** · 22nd January 08, 01:23 PM

I have had it I really liked it, but I too would not want a steady diet of it..

**Panache** · 22nd January 08, 01:29 PM

Maybe it's just me but I don't get the big deal about haggis. Every single bit of haggis I have tried in the last two years was about the same, a bit bland buit pleasant oatmeal meatloaf/sausage thing. I know Roberston (Pour1Malt) has a rich whisky sauce he serves with his haggis at Ferintosh and I sure that improves the taste a lot.

Originally Posted by pipesndrumsnun

P.S. Just for the curious "Flint's original coney sauce" contains ingredients that others may find disgusting...I think the Flint coney may be a cousin to the Scottish haggis! We LOVE 'em here, though!

FLINT'S ORIGINAL CONEY SAUCE

1/2 lb. of beef kidney
1/2 lb. of beef heart
3 tbsp of paprika
2 tbsp of chili powder
1/4 cooking oil
salt to taste

Have your butcher grind kidney and heart.
Start by mixing all ingredients except oil in an adequately sized sauce pan. Since meat is very dry, slowly add oil before turning on heat.

Mix well over medium heat, and allow to simmer on low heat for about 45 min. May need to add more oil, since you do not want mixture to "fry dry".

I always use a Vienna hot dog (Koegel's are the best), Coney Sauce, diced onions, and mustard top the bun.

Can't get this in a resturant except in Flint, MI.

Submitted by: Kathryn Von Gethicker (from cooks.com)

That sounds a lot better to me than this potaine stuff that Colin is always raving about...

Cheers

Jamie

**Mr. MacDougall** · 22nd January 08, 01:34 PM

I generally have some at the highland games, if the food tent has it on offer, and at Burns' night. It's okay, but as someone else said, I don't know that I'd want a steady diet of the stuff.

**Ronusan** · 22nd January 08, 01:49 PM

Curious... if the stuff has been banned in America for a number of years then what have we been getting at these Scottish events that's being labeled Haggis? Is it that vegetarian variety someone mentioned? The stuff I had at the North Texas Scottish Festival this past year came in an orange can and tasted just like corned beef hash. The vendor did mention "it's not made from the nastier stuff anymore..." Was that code for "this gets around the ban?" Every vendor there seemed to be using the same orange can product.

"I will put anything in my mouth that is handed to me, whether it goes there or not" - Space Ghost

**PiobBear** · 22nd January 08, 02:04 PM

Once again, I'll be piping in the haggis for our annual Burns Night tonight. It's the best haggis in town, home-made, and I love it dearly, but I don't inquire. With haggis I go with Bismarck's Maxim: "Those who love the law and sausages should never see either being made."

As for condiments, a wee splash of Scotch wouldn't be remiss...

**McClef** · 22nd January 08, 02:06 PM

It's ironic that a dish that was once part part of the staple diet of the people of Scotland is now considered to be something of a rare delicacy!

I would eat it more often if I could get some decent ones more easily!

I shall savour it next Saturday!

**TheSp8** · 22nd January 08, 02:12 PM

Originally Posted by Arizona Scot

you do have to be crazy to eat haggis.

Hey, I resemble that remark! We like haggis and if we could get good haggis would eat it regularly. We found some decent canned haggis prior to leaving Germany and brought back a dozen cans. We are saving the last couple for special meals. For a while, it was sliced fried haggis, scrambled eggs, and bacon for Sunday breakfast. Guess it's time to try my hand at making my own.

YMOS,
Tony

**Jack Daw** · 22nd January 08, 02:14 PM

If they lift the ban on haggis, I'm going to try MacSween's based on recommendations from some of the friendly natives over there.

Over here, the only brand I've gotten in the last few years has been the Caledonian Kitchen in a can. Also, the Rabbie Burns Supper has served the same brand, but provided in a plastic bag (read 'sheep's stomach'). The bag version is tastier than the canned by far, which makes me wonder, what am I doing wrong in heating up the canned version? I meant to ask the owner of the company, who comes to our dinner each year, why there's a diffierence in taste, but I thought better of it and had a dram of Talisker 18, instead.

For those that don't like haggis, I recommend a stiff dram of the water of life (read, 'whisky').

**hallmarktex** · 22nd January 08, 02:31 PM

When we were in Scotland back in 2000 we had haggis at several different places, all made to somewhat different recipes. I enjoyed and would like to find a place over here that made it as though it were food to be enjoyed and not just something to try.

The haggis at the North Texas Highland games is the Caledonian Kitchen canned stuff. It's not terrible, but it pales in comparison to the 'real' thing.

Think of it like meatloaf (which is similar, different meat of course). I make meatloaf the way my mother taught me and my family raves about it. Take a version of my home made meatloaf, stick it in a can, and send it overseas. I guarantee those who use it as a point of reference will wonder why anyone would brag about something that tastes like that.