# OK, So I'm going to open the can of haggis **URL:** \ **Category:** Cafe Society\ **Created:** [August 16, 2013, 11:32pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457 "2013-08-16T23:32:48Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [August 17, 2013, 2:07pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/21 "2013-08-17T14:07:20Z")
I tried vegetarian haggis at a friend’s house on Burns Night - it was essentially a spiced nut roast - not exactly unpleasant, but definitely lacking the savoury meatiness of the real thing. ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [August 17, 2013, 3:36pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/22 "2013-08-17T15:36:47Z")
> [@Baron\_Greenback](#): > > 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. Hmmmm… I wonder what haggis stuffing would be like in a turkey. Canadian thanksgiving is in about 6 or 7 weeks. I think I might actually try this. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 17, 2013, 3:41pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/23 "2013-08-17T15:41:34Z")
I’m down to my last can of haggis. Generally, I eat it without accompaniment. Sometimes I’ll have it with an egg, cooked over-easy or sunny-side up. ---
**Author:** ![The\_Stafford\_Cripps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/the_stafford_cripps/32/7167_2.png) [@The\_Stafford\_Cripps](https://boards.straightdope.com/u/The_Stafford_Cripps)\ **Post date:** [August 17, 2013, 4:10pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/24 "2013-08-17T16:10:32Z")
> [@Johnny\_L.A](#): > > I’m down to my last can of haggis. > > Generally, I eat it without accompaniment. Sometimes I’ll have it with an egg, cooked over-easy or sunny-side up. Do you eat black pudding? It goes really well with fried egg. ---
**Author:** ![TimeWinder](https://avatars.discourse-cdn.com/v4/letter/t/bcef8e/32.png) [@TimeWinder](https://boards.straightdope.com/u/TimeWinder)\ **Post date:** [August 17, 2013, 4:16pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/25 "2013-08-17T16:16:16Z")
I’ve only had haggis from a can, never the “real thing.” It tasted so close to (canned) corned beef hash that I was a little disappointed. Don’t recall the brand, it was some years ago. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 17, 2013, 4:19pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/26 "2013-08-17T16:19:42Z")
> [@The\_Stafford\_Cripps](#): > > Do you eat black pudding? It goes really well with fried egg. Not since breakfast at a pub in Santa Monica, when I lived down that way. Haven’t seen black pudding anywhere up here. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [August 17, 2013, 4:26pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/27 "2013-08-17T16:26:17Z")
> [@Qadgop\_the\_Mercotan](#): > > And what brand haggis is this, and where do you buy it? Can it be had thru internet? They have it at [Amazon.com](http://Amazon.com). I used to get Stahly haggis from a shop in Santa Monica back in the day. The stuff I have remaining is The Caledonian Kitchen brand. Both are tasty. Unfortunately, they’re hellishly expensive. ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [August 17, 2013, 6:55pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/28 "2013-08-17T18:55:20Z")
I remember running across an SCA recipe for Haggis McNuggets. I can find similar things online, now, but they all use sausage casings. The recipe I’m remembering wrapped balls of haggis stuffing in squares of tripe, then baked them in a muffin pan, possibly with a pan of water on a lower shelf. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 17, 2013, 7:45pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/29 "2013-08-17T19:45:03Z")
I’m pretty sure that canned haggis is (or at least was) made right here in the Chicago area. I remember reading a newspaper article about it years back. Never saw it for sale here, though. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 17, 2013, 7:50pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/30 "2013-08-17T19:50:25Z")
Sure enough, [here is the article](http://articles.chicagotribune.com/2004-02-15/features/0402150295_1_haggis-scotland-scottish) and it was even the same brand as the OP’s–Stahly’s. Apparently when there was a hoof and mouth export ban on British meats, they started manufacturing it here to their recipe. No idea if they went back to producing it there. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [August 17, 2013, 8:13pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/31 "2013-08-17T20:13:49Z")
So what’s wrong with canned corned beef hash, anyway? I mean, aside from it being too salty, of course. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [August 17, 2013, 8:34pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/32 "2013-08-17T20:34:12Z")
"can of haggis " is a phrase I never, ever thought I would encounter. ---
**Author:** ![Filbert](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/filbert/32/3433_2.png) [@Filbert](https://boards.straightdope.com/u/Filbert)\ **Post date:** [August 17, 2013, 8:40pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/33 "2013-08-17T20:40:54Z")
> [@Ike\_Witt](#): > > I’m still trying to wrap my mind around a vegetarian haggis. You can have it with your vegetarian black pudding, if you feel so inclined… I’ve not tried either, incidently, despite being veggie and British. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [August 17, 2013, 10:53pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/34 "2013-08-17T22:53:56Z")
I make a vegetarian (sort of) black pudding - made with stinging nettles in place of the pig blood - it’s pretty good, if I say so myself. (I like the real thing too). ---
**Author:** ![dogbutler](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dogbutler/32/428_2.png) [@dogbutler](https://boards.straightdope.com/u/dogbutler)\ **Post date:** [August 18, 2013, 3:59am UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/35 "2013-08-18T03:59:44Z")
> [@thelurkinghorror](#): > > 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! Best username for a thread about canned haggis. ---
**Author:** ![Gary\_Robson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gary_robson/32/3448_2.png) [@Gary\_Robson](https://boards.straightdope.com/u/Gary_Robson)\ **Post date:** [August 18, 2013, 6:28pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/36 "2013-08-18T18:28:17Z")
> [@aruvqan](#): > > 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. There’s also pan haggis, which doesn’t use any kind of casing at all. I had a good pan haggis with whisky sauce on my last trip to Scotland. I also had a chicken breast stuffed with haggis and topped with some kind of mild white cheese. Very tasty. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [August 18, 2013, 9:36pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/37 "2013-08-18T21:36:11Z")
This page has an ingredients list and it does look pretty good: [http://www.kilts-n-stuff.com/scottish-gifts/hard-core-haggis.html](http://www.kilts-n-stuff.com/scottish-gifts/hard-core-haggis.html) Ingredients: Water, lamb heart, oats, lamb liver, pork fat, salt, dehydrated onions, and natural flavors. No artificial colors, flavors, or preservatives A little on the expensive side but I’d definitely try it if offered. ---
**Author:** ![Leaffan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leaffan/32/299_2.png) [@Leaffan](https://boards.straightdope.com/u/Leaffan)\ **Post date:** [August 18, 2013, 10:43pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/38 "2013-08-18T22:43:45Z")
> [@jnglmassiv](#): > > This page has an ingredients list and it does look pretty good: > [http://www.kilts-n-stuff.com/scottish-gifts/hard-core-haggis.html](http://www.kilts-n-stuff.com/scottish-gifts/hard-core-haggis.html) > > Ingredients: Water, lamb heart, oats, lamb liver, pork fat, salt, dehydrated onions, and natural flavors. No artificial colors, flavors, or preservatives > > A little on the expensive side but I’d definitely try it if offered. Yep. That’s the one. It was scrumptious. ---
**Author:** ![Capt\_Kirk](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@Capt\_Kirk](https://boards.straightdope.com/u/Capt_Kirk)\ **Post date:** [August 18, 2013, 11:09pm UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/39 "2013-08-18T23:09:17Z")
So… I am now thinking about trying Haggis for the first time after reading this thread. Lo and behold my local Liquor Store carries it(it sells a bit more that liquor), even the same brand. Closed today but I will pop in later in the week and check it out, will give a full report. [http://www.specsonline.com/cgi-bin/showpage?pageid=search&keyword=haggis&inclass=Foods&webclass=Foods&subclass=&origin=®ion=&size=&Sortby=Name&pricefrom=&pricethru=&](http://www.specsonline.com/cgi-bin/showpage?pageid=search&keyword=haggis&inclass=Foods&webclass=Foods&subclass=&origin=®ion=&size=&Sortby=Name&pricefrom=&pricethru=&) Wish me luck **Capt** ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [August 19, 2013, 3:30am UTC](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457/40 "2013-08-19T03:30:04Z")
> [@dogbutler](#): > > Best username for a thread about canned haggis. Haggis doesn’t lurk. Haggis is a nice surprise. Especially compared to some of the [horrific things lurking in cans](http://3.bp.blogspot.com/_1DO5mpXw7cw/S_mzARu2C6I/AAAAAAAALL8/2sOYxHFPw1k/s400/huitlacoche.jpg). Note: the contents of this can did not spoil. It appears as advertized. [Previous page](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457.md?page=1) [Next page](https://boards.straightdope.com/t/ok-so-im-going-to-open-the-can-of-haggis/666457.md?page=3)