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

**graham_s** · 22nd January 08, 03:42 PM

I've got a macsweens haggis sitting in the fridge for friday.
I'll be having it with Broth (to my own recipie) to start with and crannochan as a sweet.
Obviously I'll be serving it from the stomach itself and with champit tatties and neeps

**Andrewson** · 22nd January 08, 04:34 PM

Down here in southern England it is relatively easy to get McSween's haggis and we eat and enjoy it regularly - with tatties and neeps and a wee spot of single malt.

The spicy taste always makes me long for a taste of Scottish Black Pudding (made from pig's blood) - it is much tastier (and more peppery) than the bland stuff they eat down here. So far I haven't found an authentic source.

**Jack Daw** · 22nd January 08, 05:33 PM

Originally Posted by Andrewson

Down here in southern England it is relatively easy to get McSween's haggis and we eat and enjoy it regularly - with tatties and neeps and a wee spot of single malt.

The spicy taste always makes me long for a taste of Scottish Black Pudding (made from pig's blood) - it is much tastier (and more peppery) than the bland stuff they eat down here. So far I haven't found an authentic source.

I was told the best way to eat a real haggis was with LOTS of black pepper. In Texas, the tendancy would be to dump a load of sliced jalepeno peppers into it before cooking. I understand there's also a sauce to pour over it, too. Is that HP or something else? We can actually get HP here in the States, if there is an international food store around. I've poured HP onto my shepherd's pie before.

When I visited Scotland in 2003, I traveled about all over the Highlands and a bit of the Lowlands and Islands over a 3-week period. (It was the greatest fun I ever had.) As I was sometimes too busy to eat lunch, I never passed up the "full Scottish breakfast" at all the B&Bs. More often than not, I would eat the black pudding knowing exactly what it was. Eating beans for breakfast seemed more unusual, but I always at those.

One thing's for certain, because I asked, you ain't gettin' the chef to make a chicken-fried steak at the Brander Lodge no matter what.