Who eats haggis?

[Kilted KT]

or it was wee bits o fat...

there were no "wee" bits of anything in this concoction...it was mashed up foulness....like putting a few pound of rotting offal in a blender...

not for the weak-stomached...

[Iolaus]

hare ya gae!

6 o' the 9 haggii ai wuz fryin oop this mornin'....


mmmmm.... tasty!

That looks like it could be canned haggis, pushed through from the other end and sliced as it comes out... or wouldn't that work? Do you need to mix something into it to hold it together? Or does it have enough body to stay together as it fries?

the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!

Assuming I like Haggis, that does sound delicious!

[Valencian Kilted]

I'll second this: I've had haggis from a Scottish caterer here in CO and it was pretty good, but I was truly surprised how tasty the Caledonian Kitchen canned stuff is-give it a shot.

Bryan...wi' neeps an' tatties...

.... hehehe, that made me remember... I've only have had it in Auld Reekie, and of course with neeps and tatties,... but well,... I'm spanish, so,... I easily misspelled it,... and I asked to the gorgeous red-haired girl with the notebook:
YEAH, SWEETIE,... i'LL TASTE ONE OF THOSE WANDERFUL HAGGIS WITH NAPS AND TITTIES U'VE GOT OVER HERE! ... her face was , and at first I didn't noticed why, but after some seconds... I started to laugh until my tears came out!

... and it still happens!:mrgreen:

¡Salud!

T O N O

[Southern Breeze]

.... hehehe, that made me remember... I've only have had it in Auld Reekie, and of course with neeps and tatties,... but well,... I'm spanish, so,... I easily misspelled it,... and I asked to the gorgeous red-haired girl with the notebook:
YEAH, SWEETIE,... i'LL TASTE ONE OF THOSE WANDERFUL HAGGIS WITH NAPS AND TITTIES U'VE GOT OVER HERE! ... her face was , and at first I didn't noticed why, but after some seconds... I started to laugh until my tears came out!

... and it still happens!:mrgreen:

¡Salud!

T O N O

Once again I'm cleaning coffee off my moniter.....

[Valencian Kilted]

Ah, the full Scottish breakfast is a thing of beauty. It warms the insides for the entire day and makes lunch unnecessary. We do a not-so-full Scottish breakfast once a weekend with smaller portions and minus the black pudding (too expensive a the butcher beside me).

...last year I was waiting for my flight back to Spain at Prestwick Airport, and it was lunchtime, so, I went to the restaurant to give a look.... yeah, they served "scottish breakfast" as a lunch in the midday!,... a wanderful surprise

¡Salud!

T O N O

[mexpiper]

1st time at a Highland Game. I like mine with Brown Sauce (HP-I think). Brown sauce goes good with almost everything. Once had a bridie(i think I spelled that right) at a highland game and asked for the brown sauce, and he looked at me like i was crazy. I had to explain what it was and he said he would have to find it for next year!! Don't know if he ever bought it, his bridies were not that good!!

[auld argonian]

re: the Brown Sauce....last time I was at the Chicago area Highland Games they had the little foil packets (like the ketchup ((catsup)) ones) of it in the condiment area....smooth or what?

Best

AA

[porrick]

Haggis? Well, of course - whenever available

Mashed sheeps' lungs (lungemos) is a traditional Norwegian dish, so Haggis is just a spiced up version of the old dish

Mmm, getting hungry again

[Rob Wright]

(P1M, one person can actually eat that much food? )

That's nothing. When I have company I cook breakfast that consists of for each person:

I slice highland eggs
corned beef hash
Dunlop rarebit
2 patty's of spicy sausage
2 rashers bacon
fresh fruit salad
tea
fresh orange juice

[Pour1Malt]

That looks like it could be canned haggis, pushed through from the other end and sliced as it comes out... or wouldn't that work? Do you need to mix something into it to hold it together? Or does it have enough body to stay together as it fries?

Assuming I like Haggis, that does sound delicious!

they stay in circles because the butcher puts them in a casing (like a 4" wide, 12" long sausage) an then slices them intae 3/4" thick slices... the ring o casing holds them in shape whilst they cook...