what is your favorite way to eat haggis?

**McMurdo** · 17th July 14, 06:50 AM

From the Caledonian pub
http://www.thecaledonian.ca/

Honestly one of the best if not the best that you will find this side of the pond.

**Chas** · 17th July 14, 07:07 AM

Of course, we should differentiate between UK haggis and US haggis. That is to say with sheep's lung and without. I have never tasted without, so I don't know if it is better or not.

**creagdhubh** · 17th July 14, 08:30 AM

The Guardians Of Scotland's National Dish...Macsween's...bar none! My favourite sides...neeps and tatties, of course! All washed down with a wee dram or two.

"Macsween of Edinburgh, a third generation family company, has been at the forefront of haggis and black pudding making for 60 years. Honouring our tradition, we produce award-winning products handcrafted to unique family recipes, using the finest ingredients. We believe that the foundation of our business' success is our team, and we recognise the importance of our people and our place within the local community. As pioneers of Scotland's national dish, we are passionate about taking haggis to a new place in an environmentally and ethically sustainable manner, and extolling haggis as a versatile ingredient that is perfect for all seasons, occasions and places."

-Jo and James Macsween

In the US, and when not at my favourite Scottish pub...The Scottish Arms in St. Louis, Missouri; I settle for "haggis" made by Caledonian Kitchen, which isn't too bad.

Slainte,

**Half Scot Half Pole** · 17th July 14, 08:51 AM

Originally Posted by creagdhubh

The Guardians Of Scotland's National Dish...Macsween's...bar none! My favourite sides...neeps and tatties, of course! All washed down with a wee dram or two.

Click image for larger version.

Name: glass_467x350.jpg
Views: 4
Size: 33.0 KB
ID: 20318

Is this a wee dram?

**creagdhubh** · 17th July 14, 10:50 AM

Originally Posted by Half Scot Half Pole

Is this a wee dram?

Hahaha! Now, that's clever.

**Jack Daw** · 17th July 14, 11:23 AM

If I don't say Caledonian Kitchen, that 'Bama boy, Jim Walters, will skin me alive.

His brand, the frozen version, at a Rabbie Burns Supper, with tatties and neeps, after a couple of drams.

**TheOfficialBren** · 17th July 14, 01:17 PM

Haggis lasagne?! Pinch me!

**creagdhubh** · 17th July 14, 01:42 PM

Originally Posted by artificer

When I make a haggis I always have haggis hash the next morning for breakfast. Diced potatoes and haggis served nice and hot topped with a runny fried egg.

ith:

YES!!! Me too. Soooo good!

**Rick Y** · 17th July 14, 02:05 PM

To be honest, I have never tasted, so far as I know, authentic haggis. Once at a highland games, a vendor was giving free samples of haggis from a can. That tasted, to me, like corned beef hash and was great. At another game I purchased a meal from a vendor and what was purported to be haggis (USA compatible I presume) tasted like it had just passed through a cow (that is a guess on my part, I've never actually tasted the warm end results of a cow's digestion.)

**brewerpaul** · 17th July 14, 02:15 PM

Three years ago Jennifer and I did a Highlands bike tour and quite enjoyed the local foods. Though not as fond of haggis Jennifer did enjoy the black pudding with breakfast. On the other hand I did enjoy the haggis, especially when it came from a local butcher. I have always been fond of the earthy taste of the "umbles" used to make various dishes from haggis, dirty rice with lots of chicken livers and humble "umble" pie. The umbles give a certain deep richness and flavor not found in the flesh of the animal. These are strong tastes that not everyone cares for. I make my own haggis though not true to form due to not being able to buy stomach or lung. I still feel I come up with a pretty decent dish. For me, like others here, I like it for breakfast with a good strong cup of coffee.

When camping a few vacum sealed rounds of haggis are a must and go well with shredded hash browns and runny egs. Of course a cup of coffee is in order as well.

Oh did I also mention I like haggis in the winter while camping also.......

I think you get the idea. Everyone here has their favorite way of eating it but we all agree there is a certain joy in the taste of the "umbles" cooked into a nice haggis.

Though I dont have a photo of it, I did make humble pie for a 13th century dinner Jennifer and I hosted. Done with the vegetables on hand at the time it had parsnip, peas, carrots and greens with large quantities of suet and goat and sheep "umbles". Second in taste only to home made haggis.