"haggis" news and stories

Well, I know I posted last week about haggis. There is a movement to get the USDA to drop its ban on Scottish haggis. But it's Burns Night and you absolutely have to have good Scottish haggis for the occasion. Unfortunately, if you're in the U.S. you'll just have to smuggle it in.

According to the Times Online, a record number of people are going to the trouble of smuggling haggis into the U.S. for Burns Night, the anniversary of Robert Burns' birthday and a national holiday of Scotland. The USDA and US Customs and Border Protection are aware of the holiday, and are on the look out for increased attempts to get the meat into the country. The fines for trying to break the haggis ban are steep, too. You can be fined up to $1,000 and run the risk of having your name placed on an alert list.

The one butcher from Cockburn's of Dingwall, which is renowned for its haggis, says that more and more people are open about their intentions to smuggle their purchase into the U.S. Another popular route is through the mail, though you may need to worry a little about its condition on arrival. Or you could be a law abiding citizen and get haggis that was made in America. Buy American and celebrate Burns Night.

[Via ColdMud]

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To most Americans, the thought of haggis, the national dish of Scotland, is stomach turning. In fact, that is what it's made of: specifically sheep stomach stuffed with minced sheep organs and onion. There has been a ban on importing haggis into the U.S. since 1989, when the BSE threat first appeared.

Now the Scottish government is thinking of asking the U.S. to drop the ban at the request of Scottish haggis maker Macsween. The Macsween company thinks they can sell a lot of haggis here, due to all of the Scottish ex-patriots. A company spokesman also claims that "once Americans try a good quality haggis, they can't get enough of it". (Er, maybe.) Officials say that haggis is perfectly safe as long as hygiene procedures are followed correctly which would make haggis safe to import into the U.S.

I have a personal rule that I have to try everything once. I won't lie, haggis is one thing that makes me nervous. Once I found out what it involved I was a little alarmed. However, if I did have the chance to try some high quality haggis I would not pass it up. What's the point in living if you don't take a chance from time to time?

[Via ColdMud.com]

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Loyal Brit reader Jason Hirst alerted the team to the joys of Burns Truffles.

He writes that these are an "incredible new food" he has discovered called "Burns Truffles" from Simon Howies Butchers, though available through most good high-street supermarkets such as Sainsburys.

Jason describes them as "a case of 6 baby Haggi, each with a crispy beef and breadcrumb coating with a Haggis (offal, oatmeal, seasoning) inside with a rich creamy peppercorn sauce."  Next time I'm shopping I'll an eye out especially as he calls them "by far one of the best things I've tasted this year."

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When one sets out to create a list, it is important to set standards. What criteria will be used to rule out inappropriate items? Why is this item on the list in the first place? The BBC's list of the top 50 things to eat before you die seems to be lacking some of these standards. Apparently, viewers and readers voted on food items, which were narrowed to a field of 50 based on the number of votes received. The top 10 were:

1. Fresh fish
2. Lobster
3. Steak
4. Thai food
5. Chinese food
6. Ice cream
7. Pizza
8. Crab
9. Curry
10. Prawns

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Haggis, the infamous Scottish dish consisting of sheep lungs, livers, heart, oatmeal, onions, and various other spices, has been put on the list of restricted foods for children in the UK. Many traditionalists are angered by this, saying that good quality haggis is made out of wholesome ingredients. Officials say they have restricted it due to its high saturated fat and salt content.

Haggis is still something I have yet to try. Yes, we all know that it is typically the butt of all jokes here in the US. But, after watching Tony Bourdain tuck into a large one on TV, I've actually been intrigued enough to maybe try it, when I get the chance.

On a side note, officials have suggested reducing the fat and salt content. But, what would haggis really be without these? I'm sure that many of its positive aspects have to come from its rich texture.

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