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.
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.
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.
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.
Not since breakfast at a pub in Santa Monica, when I lived down that way. Haven’t seen black pudding anywhere up here.
They have it at 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.
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.
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.
Sure enough, here is the article 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.
So what’s wrong with canned corned beef hash, anyway? I mean, aside from it being too salty, of course.
"can of haggis " is a phrase I never, ever thought I would encounter.
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.
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).
Best username for a thread about canned haggis.
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.
This page has an ingredients list and it does look pretty good:
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.
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.
Wish me luck
Capt
Haggis doesn’t lurk. Haggis is a nice surprise. Especially compared to some of the horrific things lurking in cans. Note: the contents of this can did not spoil. It appears as advertized.
