Comments on: Scots, Rejoice! Haggis Ban May Be Lifted

By: Diane T

Diane T — Wed, 11 Jan 2012 14:16:56 +0000

believe me Ben, you really don’t want to know.

By: Diane T

Diane T — Tue, 10 Jan 2012 19:27:12 +0000

don’t let the Haggis in please.
Heart, Liver and Lungs packed in a Sheep’s stomach. No wonder my relatives drank alot of scotch.
believe me, the Scots cannot cook, I know from experiance, thank goodness we lived in a multi cultured neighborhood growing up, where my Dad learned to cook from Italians, germans and blacks. If you serve Haggis, please ask if you want a bottle of Scotch with that lol

By: Paula Winkler

Paula Winkler — Tue, 10 Jan 2012 19:12:23 +0000

Haggis is not one item but rather a dish. I visit Scotland every five years or so and I agree that some places do it better than others but it is not at all disgusting in any way. It is rich and savory and spicy. I feel the best way to describe it to American’s is to compare it to our traditional holiday bread stuffings only rather than corn bread or regular bread it has oats I think. The flavor, while distinct, is similar to this with diced onion’s and spices. In my bread stuffing I add what my mom calls “the giblets” which is the bits no one wants; liver, gizzard, heart, neck, etc.. Most people boil these unwanted bits and dice them up to be added to the stuffing or dressing.
Haggis isn’t much different from these dishes, only that the meat, grains and spices are differnt, otherwise it is basically stuffing and the concept is definitely the same in that it was originally intended to work as a cheap filler and not to waste the bits no one really wanted to eat such as the innards. Again, some places do it better than others, even in Scotland but like American bread stuffing it’s really never bad…just sometimes not as good as it can be. My husband is a very picky eater and has this bizarre “consistency” hang up about foods. It was difficult to get him to try it but once he did, everywhere we went he ordered it. Haggis LOVER!

By: Paula Winkler

Paula Winkler — Tue, 10 Jan 2012 19:07:28 +0000

Haggis is one item but rather a dish. I visit Scotland every five years or so and I agree that some places do it better than others but it is not all disgusting in any way. It is rich and savory and spicy. I feel the best way to describe it to American’s is to compare it to our traditional holiday bread stuffings only rather than corn bread or regular bread it has oats I think. The flavor, while distinct, is similar to this with diced onion’s and spices. In my bread stuffing I add what my mom calls “the giblets” which is the bits from the bird no one wants, liver, heart, neck, etc.. Most people boil these unwanted bits and dice them up to be added to the stuffing.
Haggis isn’t much different from these dishes, only that the meat, grains and spices vary, otherwise it is basically stuffing and the concept is definitely the same in that it was originally intended to work as a cheap filler and not to waste the bits no one really wanted to eat such as the innards. Again, some places do it better than others, even in Scotland but like American bread stuffing it’s really never bad…not sometimes not as good as it can be. My husband is a very picky eater and has this bizarre “consistency” hang up about foods. It was difficult to get him to try it but once he did, everywhere we went he ordered it. Haggis LOVER!

By: diane

diane — Tue, 09 Feb 2010 17:10:44 +0000

when I was 20 years old and that was about 35 years ago, my girlfriend and I met up with my friends sister who lived in scotland and she took us to the village for food shopping that night and she bought haggies, being brought up in a scottish family, it was sometime mentioned in my house, but I was never told what is was. Well, I discovered why it was never mentioned. We had them that night and I took a bite and it was the most disguisting thing I ever had, and my girlfriend had to know what it was and we were soon told. Beleive me, you are not missing anything. I would run to the border and stop them from bringing that into the US. I stick to the Scotch Pies.

By: Jan Norris

Jan Norris — Thu, 04 Feb 2010 14:07:55 +0000

Hilary:
Please advise, as I’ve only had the fake kind.

By: Ben Starling

Ben Starling — Thu, 04 Feb 2010 01:49:20 +0000

What in the world do these things taste like?

By: Hilary Carmichael

Hilary Carmichael — Tue, 26 Jan 2010 05:52:20 +0000

Can’t wait! I love the ‘real’ stuff, not the sad imitation made in Texas that I use now. Keep me advised, Jan.