Scottish Haggis
Let's dispel the myth about Haggis. In the olden days a haggis was made by stuffing all the ingredients into a blanched sheep's stomach. The ends were securely tied off and the haggis boiled gently in large pot. Once cooked the contents were then extracted by making a large incision in the skin and digging the contents out. Robert Burns' "Address to the Haggis" makes quite a ceremony of this surgery in the first 2 verses! Haggis has long since been Scotland's iconic cuisine and much respected by chefs throughout Scotland.
The principal ingredients of traditional haggis were coarse ground oatmeal, ground lamb, finely chopped liver along with other innards(offal), seasoning and spices. Every butcher in Scotland prides themselves with their secret seasoning. The founders of The Caledonian Kitchen fell in love with haggis on a trip to Scotland and realizing that the importation of haggis is banned in the US, set about to create an American haggis. Using quality sirloin beef, instead of lamb, along with liver, oats, vegetables and a special blend of seasonings, the US born and raised haggis was introduced at the Texas Scottish Festival in 2002. Based on consumer accolades, a canned version of their haggis was developed.
Although great quantities of haggis are consumed around the Burns Day celebrations, there is no reason why haggis cannot be served year round as a hearty and filling meal that would satisfy any hungry appetite.
Available as a "Presentation" haggis, shipped frozen or in 14.5oz cans. Lamb haggis and Highland Cow beef haggis also available in canned version only. You can even try your own hand at making a haggis using the canned haggis and foodsafe casing. To accommodate the non-meat consumers a vegetarian haggis has been crafted to have the same texture and taste of a meat haggis.
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis
