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

[Pour1Malt]

the traditional way of cooking haggis is boilin' it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!

[CactusJack]

hare ya gae!

6 o' the 9 haggii ai wuz fryin oop this mornin'....


mmmmm.... tasty!

Sir, would you mind if I borrowed that picture I would love to show it to some friends of mine.

[Macman]

if it tasted like liverwurst it wasnae made richt.... if it tastes bland- it wasnae made richt!

REAL Haggis is terrific stuff... it is very spicy...very oaty... wunnerfool!


the tinned stuff ai'm afeart o' an have no tried it....

Exactly! I've eaten dry, dusty haggis; I've had peppery, spicey haggis (Rolaids material); and I've had meaty, livery haggis. There is a big range of personal choice that goes into making haggis (the meatloaf is a good analogy), but I prefer haggis that combines all the flavours well and doesn't overdo any one flavour.

[northernsky]

I eat haggis several times a year. We are lucky here in Vancouver as we have a selection of at least 3 different butchers that will prepare a haggis for us on short notice. My Dragon Boat team--Gung Haggis Fat Choy (a kilted multicultural team that emphasises food, friendship, and fitness) serves it at several of our events. We had a scotch tasting at my home last year that was filmed by ZDF TV from Germany, and the Haggis was the centrepiece. And of course at our Robbie Burns/Chinese New Years event (this coming Sunday--only $65 a ticket) we serve our world famous haggis won ton; I believe we have done haggis dim sum and haggis spring roles in the past as well.

Any way you serve it, it is d e l i c i o u s!

[escherblacksmith]

I couldn't agree more, I had my first haggis as part of a scottish reenactment encampment. oats, barley, ginger, garlic, various organs, slowly boiled in a stitched stomach.

It was fabulous, granted I was hungry, wet and getting cold, but that haggis hit the spot.

I have had samples since, and no two have ever tasted the same. I like to equate it with Meatloaf. I am something of a meatloaf fiend. Doesn't matter the restaurant or what I initially went there for, if it has meatloaf on the menu, I will have to try it. And, invariably, they are different.

One of these years I will have to try to make it myself . . .

[string]

I had tinned haggis once, but I was very sick at the time so it mostly just tasted like grease to me. It was about 3 months into a 4 month forced diet of pretty much just rice and other items like that.

[Tommie]

[Graywolf]

Let's get this correct. There appear to be a number of individuals, mostly Americans, who are turned off by the sweat meats that make up haggis. For them:

1) Ever wonder what is in a hot dog; a sausage; a slim jim -
2) Haggis ingredients far surpass the make up of the above.

Have you ever:

1) Killed, skinned and gutted your own game?
2) Thought about where an egg comes from?

GET OVER IT. Only those who are unable to appreciate reality - see my statement regarding public relations and Richard Feynman would reject haggis, or

those who do not like the taste.

I like haggis, if you do not, good for you. I will try to convince you however. I am a firm believer in you don't get any dessert, for those 21 and over read as a single malt, unless you finish your haggis.

[TJP33928]

Having tried it for the first time last Saturday at a Burns Night, I don't have much to gauge it on. But, I really enjoyed it, and would liken it to a steak and kidney pie in flavor. Kind of an acquired taste for an American Palate, but it is a nice change of pace. The Haggii was made by the chef at the English Pub so only choice ingredients were used. I will have to try it again somewhere else to get a taste contrast. There is a British foods store that has them locally, so I will give them a try.
Tim

[PiobBear]

I like haggis, if you do not, good for you. I will try to convince you however. I am a firm believer in you don't get any dessert, for those 21 and over read as a single malt, unless you finish your haggis.

Not me; if you don't like it, pass it over; I'll happily eat it for you (although I might have to fight a couple of lads at the table for it, and will be forced to share the spoils with the wife).
Same with Islay & Skye single malts. If you prefer your whisky weak, insipid, and bland, suit yourself; that just means more for me.


Yes; I also wholeheartedly recommend Cameron's.