First of the season's haggis

**Dale Seago** · 27th October 10, 03:56 PM

Originally Posted by lethearen

I have yet to find a haggis at my local grocer

And not quite sure if I'm brave enough to cook one myself!

Don't worry about your local grocer, check out http://www.caledoniankitchen.com/catalog/

They're right there in Texas, too!

**Taygrd** · 27th October 10, 05:16 PM

Originally Posted by Dale Seago

Don't worry about your local grocer, check out http://www.caledoniankitchen.com/catalog/

They're right there in Texas, too!

Mr. Seago which of the canned haggis would you recommend? I usually have to wait till January to get good haggis

**Dale Seago** · 27th October 10, 05:39 PM

Originally Posted by Taygrd

Mr. Seago which of the canned haggis would you recommend? I usually have to wait till January to get good haggis

They're always at the Pleasanton Highland Games and give free tastings, so I've sampled all of them. They're all good, but my personal favorite is the Highland Beef version (from hielan' coos raised in the U.S.).

Theirs is the only canned haggis I've tried so far that I really like. Right now I have a dozen cans stocked for the winter.

If you want to get a bit more formal for a Burns Supper or such, they can ship you a 4- or 8-lb. frozen haggis. That way you can cook your own, but don't have to put all the ingredients for it together yourself.

BTW, the canned stuff is great microwaved (or fried a bit like corned beef hash) and served with eggs for breakfast.

My African Grey Parrot loves it too.

**ohiopiper** · 27th October 10, 09:23 PM

It ain't haggis, but...
Canuck, I've got a bean recipe for you to try if they are cold weather "comfort food" for you like they are for me.

Rinse pinto beans (always called them "soup beans" as a kid) in a colander.
Bring a pot of water to a boil, toss in the beans.
When the water comes back to a boil, toss in one or two large smoked ham hocks.
When the water boils for the third time, reduce heat and cover.
Let simmer for six to eight hours.
Put some on a plate and mash with a fork. Cover lightly with green tomato relish or chow-chow. Best with cornbread and milk.

And I do plan to try haggis for the first time this year. I've always ben put off by the list of ingredients, but have been told that it tastes a little like corned beef hash. Since I like hash, I may like haggis.