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Scotch Haggis

Posted on August 16, 2008August 17, 2008 By sweet surrender 9 Comments on Scotch Haggis

Scotch Haggis, traditional haggis in a skin but it’s more like traditional haggis in a plastic. My sis bought this from UK because her friend told her it’s nice *LOL* My mom decided to cook it few weeks back and we were thinking it might be some kind of sausage, who knows when we opened the can, OH DEAR! How do we eat this?!?!

We quickly did a search on the net and found this in wiki:

Haggis is a traditional Scottish dish.

There are many recipes, most of which have in common the following ingredients: sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal’s stomach for approximately three hours.

Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, “Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.” (p592)

Most modern commercial haggis is prepared in a casing rather than an actual stomach.

Ok… What’s next?!?!


We searched for the recipe *LOL* Still ended up confused as we didn’t have all those ingredients and my dad won’t want to eat anything “new” if you get what I mean 😛 So we decided just to heat is by steaming it and cut it open and eat the inside just like that. It doesn’t look very appetising don’t you think so? Hahaha…

It tasted like combed beef hahaha… FYI, this is made in Scotland and it’s from all the parts of pork 😛

Anyway that’s our adventure with haggis. Here’s some ways to serve Haggis in case you still don’t get, got these from caledoniankitchen.com:

At many Bed and Breakfast establishments in Scotland, haggis is served for breakfast as a part of the wonderful “Full Scottish Breakfast”. You can usually find eggs, porridge, bacon, haggis, black pudding, kippers, tomatoes, scones, pastries, toast, as well as all the great jams and marmalades Scotland is famous for in that tremendous breakfast. Additionally, Haggis goes beautifully with scrambled eggs or over toast points on a more continental style of breakfast.

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Comments (9) on “Scotch Haggis”

  1. Bob says:
    August 16, 2008 at 11:07 pm

    Traditionally it’s served with mashed potatoes and mashed neep (turnip).

    Normally I’m not a fan but if you get a decent one it can be quite spicy and really quite nice.

  2. sweet surrender says:
    August 16, 2008 at 11:22 pm

    Bob, hehehe… Thanks for sharing, if it’s spicy I think it would taste nicer than this.

  3. Jay says:
    August 17, 2008 at 6:36 am

    UGH!!!!

    I’m American of Scottish heritage and I dont even eat haggis! Next up you have to make your dad wear a kilt.

  4. sweet surrender says:
    August 17, 2008 at 10:29 am

    Jay, *LOL* It does taste pretty odd hehehe…

  5. yienyien says:
    August 17, 2008 at 1:07 pm

    he he! irene.. actually i ever do a research on haggis when i m doing my assignment on weird food.. and… u r so brave to try! muahahaha!

  6. Rose says:
    August 17, 2008 at 2:20 pm

    Interesting post. Never know and try this stuff before. And yes, it does look like cornbeef except haggis is darker brown. cornbeef is red in colour. Thanks for sharing.

  7. sweet surrender says:
    August 18, 2008 at 12:34 am

    yienyien, *LOL* I had no idea what was it hahaha… My sis bought it coz her fren said it’s good hahaha… We got a shock also 😛

    rose, yeap hahaha…

  8. cbenc12 says:
    August 18, 2008 at 4:23 pm

    oh my.. i dunno if i would like to eat it..!

  9. sweet surrender says:
    August 18, 2008 at 4:24 pm

    cbenc12, hehehe 😛 Never try never know hahaha…

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