Tuesday, 25 January 2011

Fair fa' yer honest sonsie face, Great chieftan o' the puddin'-race!

Guess what I had for dinner tonight?


  1. What's it like? I've never tried haggis--I'm American, and we're all pretty terrified of it. Hope it was tasty!

  2. Welcome Cameron. I've just been scrolling through your blog and note that you are a a bit of an Anglophile - afternoon tea and The Kings Speech (I loved it too!).

    Meanwhile, how do I describe haggis? If I hadn't learnt, only yesterday, that the US have banned its import, I would suggest that you tried one for yourself. But here goes ...

    Haggis is, as you are probably aware, made from a sheep's 'pluck' (liver, heart and lungs) combined with onion, oatmeal, salt and pepper. The mixture is encased in the sheep's stomach and boiled for several hours.

    I have to admit that this doesn't sound very appetising but, in my opinion, it tastes divine. It's moist and crumbly in texture and its peppery meatiness is tempered by the chewy oatmeal. It's set off perfectly with the creaminess of the mashed potatoes (tatties) and the sweetness of the swede (neeps). It should never be served with gravy, but is often accompanied by a 'dram' of whisky.

    I have no issues with killing animals for food but I think we owe it to them to use all the edible meat on the carcasse and haggis does just that. It dates back to an era when people were poor, meat was scarce and nothing was wasted.

    I hope that answers your query.

    I look forward to hearing from you again.

  3. Thanks blue hands. I've just heated up the remains for lunch!

  4. Whilst I agree with you in theory about eating all the parts of the animal Gai, there are a lot of parts I couldn't bring myself to eat, lungs (lights) being one. Lambs liver I do eat occasionally. I don't even like sausages as a rule.

    If it was a choice between all the animal or no meat, I'd become a vegetarian.

    I have tried a vegetarian haggis, although I'm sure it was very different from the real thing.

  5. I quite understand that not everyone shares my passion for the more obscure organs of the animal body, Karin. Even I sometimes need to disguise them!

    Macsweens do a vegetarian haggis with pulses and nuts which sounds tempting. Maybe I'll give it a go one day. However I'm afraid that for Burns Night it has to be the genuine article!

  6. Thanks for the very informative answer! Yes I am a total Anglophile, and am also with you on using all the parts of an animal that we can. I wish we Americans did it more often--the way we consume animals over here is very disrespectful if you ask me. I look forward to trying haggis the next time I'm overseas.