My wife and I enjoy good haggis. Unfortunately, the USDA does not allow some parts of the animal as food. So, I had been stuck with a dwindling supply of canned haggis purchased in Germany at a Scottish shop in Rothenberg od Tauber. Then my hillbilly ingenuity kicked in, I'd go hunting and make my own. Wild hogs are a nuicance in TX and can therefore be hunted year round. I went out 19 Apr on a evening with a near full moon and got a nice boar about 175 lbs. The necessary parts were kept when I processed him and this weekend I prepared the haggis. The only animal product not from the hog was some hard fat I got from the Commissary. Wild hogs are fairly lean critters after all. I used as a base line a recipe out of Traditional Scottish Cooking by Lomond Books that we purchased in Scotland. I must say it turned out great. Yes it was a bit time intensive to prepare but well worth it. The pics are after it was stuffed and then after cooking.

Prior to cooking.

After cooking. Evidently I overfilled as it burst about halfway through. It stayed fairly intact though. The gravy from the juices it was cooked in are worth the effort as well.


YMOS,
Tony