Finding Haggis

[PiobBear]

............with Guinness gravy.

Care to post a recipe?

butter (not margarine!)
2 large onions, peeled and finely diced (I like Vidalias)
1 cup beef stock (preferably the real thing from a roast; not that pitiful thin stuff from a can)
2 tsp flour
1 cup Guinness
1 tbsp malt vinegar
salt

Heat the butter in a frying pan, and when it has melted add the onions. Stir and cook SLOWLY over a low heat for 25-30 minutes until they are completely soft and quite brown (the lower and slower, the more they caramelize and the sweeter they get).
Meanwhile bring the stock to a boil and boil down until the volume is reduced by half, stirring occasionally. Stir the flour into the onions and cook for a minute, and then add the beef stock and the Guinness (if you want to add garlic, add it just before the liquid, stirring just until you can smell it). Stir for a minute or two then turn down low and leave to simmer and thicken. If it gets too thick, cut with more beer.

Besides haggis & tatties, this is really good on bangers & champ, too.

[dwg]

Can anyone give me the link to get some canned HAGGIS?I understand that its not as good as fresh but i would like to try some from a reputable company.

I had Haggis for the first time this year and love it, I just don't want to know what is in it

Derek

[PiobBear]

I had Haggis...and love it, I just don't want to know what is in it

Wasn't it Bismark who said something to the effect that anyone who loves sausages or the law should never see either being made?

[Nervous Jock]

If Chicago is good for anyone try

www.thehaggis.com

great hampers & clootie dumpling too.

This is a friend of a friend who has his own company over here. Set up this Company to supply customers stateside due to import laws.

[Kornbread]

Thanks for all the input.I am greatful for the assistance.