I’ve had this can for a year or two. I like haggis that I’ve had in restaurants, but I’ve never really figured out what to do with this can. I hear it makes a good shepherd’s pie, but I’m not willing to invest the time.
So, I’m going to open it, nuke it, add salt and pepper and just eat it the way it is.
Stay tuned.
(PS - I might add hot sauce.)
Damn it man stop! You need whiskey!
Here’s hoping things go well.
I know one other person who tried canned haggis. He said it tasted like canned corned beef hash.
Maybe some pepper spray.
Listen to Grey (although with haggis you want whisky, not whiskey)! Grab your Macallan 18 or Laphraoig 10 before you nuke it.
Well, it was good. It was really good!
Haggis out of a can, and nuked in a bowl with salt and pepper.
I loved it and will definitely buy more to chow down upon.
Nest time I’ll toast and butter a bun. That would go well.
And what brand haggis is this, and where do you buy it? Can it be had thru internet?
It was good? From a can?
I’m shocked and intrigued all at the same time.
If you’re that hungry, I’m sure we can take up a collection to get you some eatin’ money.
StG
Looks to be a company named Stahly Quality Foods.
I bought it at a “Scottish and Irish Store” in Ottawa.
The product I had was Scotch Haggis but there are other variants that I was not aware of, such as: Royal Haggis, Drambuie® Haggis, Whisky Haggis, Vegetarian Haggis, and finally Haggis, Neeps and Tatties.
I didn’t check it out, but on-line ordering appears to be available.
I’m going to have to check out some of these myself.
Yes. It was good. It was quite good.
I’m pleasantly surprised to hear that a canned haggis passes muster. I’ve had many of them in my day, and while I’ll be the first to admit that it’s a particular taste, I do enjoy the stuff. I think we should call it ‘Scottish Paté’ and see how many fois gras lovers cotton to it.
One of the best haggises I’ve ever eaten was prepared by someone who rejoiced in the name ‘Parvinder MacLean’, and who prepared a Haggis Biryani that was outstanding!! His family’s traditional Biryani recipe used organ meats anyway, so it wasnae much of a stretch.
Exactly, all haggis is happens to be an organ meat and oatmeal based sausage, seasoned mainly with salt and pepper with other herbs according to old family recipes. Yes, it used to be stuffed into a cleaned stomach for boiling, but there is no reason it can’t be put into either a real intestine sausage skin, or a synthetic sausage skin for the boiling.
Haggis pakora is a combination that… really just works. Somewhere between the Punjab and Pitlochry, a meeting of minds occurred.*
*maybe not the Punjab and certainly not Pitlochry, but whatever
It sounds like something I would hesitate to eat. I haven’t had haggis before, but I wouldn’t hesitate on that, don’t get me wrong, just I don’t know if the canned part reproduces it. Glad you liked it.
Next time: Whisky Haggis for dinner, Drambuie® Haggis for dessert!
I’m still trying to wrap my mind around a vegetarian haggis.
I quite like tinned haggis now and then. It’s already got lots of salt and pepper in it though. And please don’t waste malt whisky by pouring it on haggis - it’s the time to get rid of some of that cheap blended rubbish you’ve got at the back of the cupboard.
Me too…is it, just, like a big lump of oatmeal?
I can’t even decide if vegetarian haggis sounds more appealing or less appealing than the regular one.
There’s loads of kidney beans and lentils in them. Pretty tasty for a vegan dish, mind you, and they make good stuffing for poultry. They aren’t a patch on the full-blooded thing though.