Making Haggis - Foodie Flicks

by Monika Bartyzel, Posted Jan 26th 2009 @ 2:06PM

In celebration of yesterday's Robert Burns Day, I thought I'd introduce you all to the world of haggis.

Now don't recoil and run screaming in the other direction. Haggis' urban legend bark is much worse than any bite you could take of the Scottish food. Really, the whole anti-haggis stance doesn't make much sense. Usually larger versions of foods get applauded and loved, but haggis gets the pointy end of the leftover meat sword. It doesn't have the widespread appeal of its cousin, the hot dog, nor the culinary adoration of cousin #2, the sausage.

But it's just a spicy, tasty meatloaf sort of food stuffed in innards, whether they be intestines, stomach, or other lining. In fact, if you're like me, your first bite of haggis will make you think that you're being played and fed ground beef instead. Scots knew what they were doing. This isn't a food where you try to bring out the delicate flavors of the pluck. It's boiled, ground with tasty bits like onions and oatmeal, and heavily spiced so that it slides down with deliciousness, rather than revulsion.

Slop it on a plate with neeps and tatties, and you can't go wrong.

Filed Under: Foodie Flicks, Ingredients
Tags: british isles, foodie-flicks, haggis, meat, neeps, Scotland, tatties

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Reader comments (Page 1 of 1)

1-26-2009 @2:57PM christopher said... I was lead to believe that haggis was gross. That looks fantastic - I can't wait to try some. It doesn't even use any of the questionable organs (I haven't met one I won't eat). Heart is a lean cut of steak, liver is nothing new, lungs done right are great. Thanks for the video - I'm off to get some casings...
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1-26-2009 @4:21PM Gobo said... Haggis gets lumped in with stuff like lutefisk and balut when 'gross foods' are brought up, but in reality it's loved by a lot of very sane people, and not in a 'culturally obscure' sort of way.
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