It could hardly be *worse *than it sounds…
No. But I have had fresh on three occ, and once when everything was very fresh and very well prepared, it was OK. Thus, I assume that canned can’t be very fresh. If I am wrong, and it’s one of those rare foods that ttstes better canned than fresh, then I’ll buy and eat a can.
Lutefish made me gag. Literally.
They also have canned Spotted Dick!
But, alas, no canned faggots.
In Highlander:
Sean Connery: <puzzled> What is haggis?
Christopher Lambert: A sheep’s stomach stuffed with meat and barley!
SC: What do you do with it?
CL: You eat it!
SC: <grimacing> How revolting!
If tough guy Sean Connery is repelled…run! Run for your lives!
Errrr… Metaphorically?
Not to add to the chorus but, Canned? Wow.
With a* lot* of Scotch. My theory is that haggis was invented as an excuse to drink Scotch because you need something to wash it down and take the taste away.
It will taste best if you do not remove the can.
Or,
Remove frocan and place in pot. Put brick in pot with the haggis. Heat until brick turns a darker red. Eat Brick.
Am I confused, or is haggis really nothing more than a kind of sausage? From the descriptions I have heard, it doesn’t sound a whole lot different to a pig intestine stuffed with spiced, ground “variety” meats and cereal filler (otherwise known as a hot dog.)
I’ve had canned spotted dick. Turns out it’s raisin bread! Who’d’a thunk it?
I am in awe of someone who’d eat something called ‘spotted dick’ who didn’t know it was a cake.
I’ve had canned haggis.
It tasted almost exactly like (canned) corned beef hash, maybe slightly more oniony. If I hadn’t opened the can myself, I’d have assumed on tasting that that’s what it was.
Ah, lutefisk. My understanding, from years of living in Minnesota where you’re supposed to eat it, is that it’s not eaten in Scandinavia–it’s a purely immigrant food (supposedly started when the lye-stored fish on the boats went bad.)
I’ve had it (lutefisk) served to me, but never tasted it. A cousin of mine described its appearance perfectly: “boiled snot.”
Haggis? Best appreciated at gunpoint. The flavor says “It can’t get any worse!” but the faint odor of Cordite and linseed oil says “Oh yes it can!”
Yes, it’s certainly a sausage by any scientific definition, but that probably doesn’t help, because you could put just about anything in a casing - it’s the ingredients that make it what it is. I think haggis is more like hamburger or meatloaf than sausage, but that’s probably still a bit like saying tangerines are more like otters than ocelots.
Haggis is a very distinctive foodstuff, worth trying just to say that you’ve been there. A good haggis is actually worth eating purely on its own virtues, but it does seem unlikely that the canned variety will be excellent.
I’d say you have a can of something resembling unusual meatloaf. Slice and fry it, if it looks like it will stand that treatment.
As a Scot I dabble with a spicy haggis about once a month, dipped in batter and deep-fried from the chipper. It’s brilliant.
If you want to do that I would add some heat to it with chilli powder or whatever and then freeze it before battering it and deep-frying (to stop it from breaking apart).
My friend makes moussaka with haggis instead of mince and it’s great. Or you could just stuff a chicken with it.
Canned haggis? It’s just plain wrong! I buy mine from here although I doubt they ship outside the UK.
If you’re having it with neeps and tatties, make sure your neeps are the right sort! You want the orange ones, not the white ones…
So that would actually be swede rather than turnip. Swede is known as rutabaga in some parts of the world.
Isn’t a swede a yellow turnip?
I have to say this is the first time in a while I’ve read something that’s made me laugh so hard I’m crying…
Yes it would. In Scotland, Swede is called turnip which makes life very confusing especially when you live with a Scotsman who constantly insists that he’s right when I know perfectly well that swede is orange…
Apparently it was originally called Swedish Turnip!
Were I a meat-eater, I think I’d have no choice but to try it. Fortunately, I can fall back on my vegetarianism here.
There is a recipe for vegan haggis , but that does seem to be truly unneccesary.
No, although they are quite closely related; swede is Brassica napus - botanically the same species as Rape(seed), turnips are Brassica rapa - botanically the same species as Bok Choi (the white ‘chinese leaves’ cabbage)
It is worth noting, however, that Brassica species are often quite promiscuous/interfertile, which may indicate that the gaps between the species are not all that broad.