I agree with Justin, if it's too soggy then simply remove it from it's wrapper and grill with a knob of butter (more fat though!).

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There are a couple of Haggis recipe's on my site at http://www.notesfromthecape.com/2006/01/happy_birthday_.html

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Haggis is okay. The oatmeal gives a creamy texture that can disconcert until you remember the oats. I have read that the lights (lungs) cannot be bought in the U.S., so for Burn's Supper we didn't bother to find them and created a toned down version. Still, it's a sausage, and like cheese, sausage deserves some license. It's interesting that Haggis gets banged but the supersize meals do not.

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I live in Scotland, and can assure you that haggis is delicious. Like many offal foods (black/blood pudding, sweetbreads etc.), if you stop thinking about what it is it tastes lovely. I bet you would gag if you saw exactly what went into the sausages you eat... How good a haggis is depends on the quality and maker. The best are light and delicate, with herbs & spices. A solution to the soggy haggis is to cut it out of the skin after boiling, and grill/bake for a couple of minutes. Mmmmm. And it's got lots of fat? Just don't eat lots of it.

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Belated happy Burns night to Justin above me.

Not Scottish myself (a Yorkshireman), but have celebrated Burns night for the last 10 years with a traditional Haggis, the usual trimmings, a nice Islay Whiskey gravy and breaking traditional slightly, a battered Mars Bar!

Again, agree with Justin, if it's too soggy then simply remove it from it's wrapper and grill with a knob of butter (more fat though!).

I can kinda understand why they aren't allowed in schools, it's a little bit too much offal for the kiddies, but it's part of another countries culture and herritage that must be tried by anyone wanting to.

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