First of the season's haggis

**Dale Seago** · 27th October 10, 05:39 PM

Originally Posted by Taygrd

Mr. Seago which of the canned haggis would you recommend? I usually have to wait till January to get good haggis

They're always at the Pleasanton Highland Games and give free tastings, so I've sampled all of them. They're all good, but my personal favorite is the Highland Beef version (from hielan' coos raised in the U.S.).

Theirs is the only canned haggis I've tried so far that I really like. Right now I have a dozen cans stocked for the winter.

If you want to get a bit more formal for a Burns Supper or such, they can ship you a 4- or 8-lb. frozen haggis. That way you can cook your own, but don't have to put all the ingredients for it together yourself.

BTW, the canned stuff is great microwaved (or fried a bit like corned beef hash) and served with eggs for breakfast.

My African Grey Parrot loves it too.

**ohiopiper** · 27th October 10, 09:23 PM

It ain't haggis, but...
Canuck, I've got a bean recipe for you to try if they are cold weather "comfort food" for you like they are for me.

Rinse pinto beans (always called them "soup beans" as a kid) in a colander.
Bring a pot of water to a boil, toss in the beans.
When the water comes back to a boil, toss in one or two large smoked ham hocks.
When the water boils for the third time, reduce heat and cover.
Let simmer for six to eight hours.
Put some on a plate and mash with a fork. Cover lightly with green tomato relish or chow-chow. Best with cornbread and milk.

And I do plan to try haggis for the first time this year. I've always ben put off by the list of ingredients, but have been told that it tastes a little like corned beef hash. Since I like hash, I may like haggis.

**cavscout** · 28th October 10, 04:27 AM

Originally Posted by Taygrd

Mr. Seago which of the canned haggis would you recommend? I usually have to wait till January to get good haggis

I'll second the beef version. It is very tasty

**Tartan Tess** · 27th October 10, 05:47 PM

So pleater, the Haggis is put out at the local market starting this time of year....?
very cool. Kind of like, if you live in Maine, the grocery stores have lobsters in their meat section in a tank when ever you want them, you pick them.
And here. in the East coast...the locals wait until the price is "normal" which right now runs $2.99 lb. to $4.99 lb I know you people out West are screaming! When I lived in Lake Tahoe ,California lobsters were $16 a lb.

kiltedwolfman · 27th October 10, 05:54 PM

I can't think of a time that Haggis is not in season around our home. I try to always keep some on hand for those moments when the cravings strike......kind of like now!

**Jock Scot** · 27th October 10, 09:30 PM

Haggis is available in the butchers up here all the year round---------unfortunately!

**artificer** · 28th October 10, 06:03 AM

Originally Posted by Jock Scot

Haggis is available in the butchers up here all the year round---------unfortunately!

I love a good Haggis. Hopefully my first venture into cooking one will be a success. I plan on making it for St. Andrew's Day.

They're not readily available here in stores, so it's make or mail order.

**Pleater** · 29th October 10, 02:56 AM

Oh yes - definitely farmed - you can tell by the clear skin and metal tags, the wild ones have an opaque skin, (often tied with string) probably due to being outside the year round.

They seem to appear as soon as the weather turns cold, perhaps they reach weights of over one pound at the end off Summer, that seems to be the required minimum - thought it might be that it is the same time of year as the students return to the many colleges/universities in the area and as a cheap and nourishing dish which can be cooked in the microwave or frying pan there is a ready market for them.

Oddly enough, since eating the haggis my cold is in retreat and although not gone completely it is scarcely noticeable.

I don't think I'd ever embark on producing my own haggis, not when they are available from the chill counter of the supermarkets and can be taken home and frozen.

They do need time to defrost, though. Being so solid even a little one requires 24 hours in the fridge to melt.

We do get good crabs in the cold months - now I am wondering if haggis would be a good dish to serve after crab.

Haggis definitely requires at the very least potato to eat with it, otherwise the peppery taste can be overpowering. Some people like a good thick gravy with it, some like an onion gravy, others go for something more like beef broth than gravy.

Now I'm hungry!!

Anne the Pleater :ootd:

**cessna152towser** · 28th October 10, 05:58 AM

Same here, Anne, I also ate my first haggis of the season yesterday.

MacIntosh's packaged haggis, neeps and tatties.

Just heat in the oven for 20 minutes and it is ready to eat.

Our local butcher has also restarted his Chicken Rob Roy this week - chicken breast stuffed with haggis.