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Thread: Haggis: yay or nay?

  1. Top | #11
    Veteran Member C_Mucius_Scaevola's Avatar
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    Very yay. Of course, I would say that, being Scottish ...

    Not sure about your pork version, though. I think the traditional sheep's innards would beat that every time.

    I once made a haggis for 16 people, mostly French, some English and American. A lot of work, and very messy for the kitchen if you're not careful. They mostly loved it; there was just one guy from Colorado who thought it was great until he learned what was in it.

  2. Top | #12
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    Love it, if it's well made. I've only had it once that I thought was really good, as it's hard to find in the US generally.

    The well made version used sheep innards, and it was cooked in a traditional wood burning stove. It was literally made the old fashioned way, as the ladies making it were ren fair re-enactors that were using a cook book translated from about the mid 15th-16th centuries.

    The mass produced stuff I've had at other fairs and a couple of pubs weren't nearly as good.

  3. Top | #13
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    Is vegan haggis available?

  4. Top | #14
    Fair dinkum thinkum bilby's Avatar
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    Quote Originally Posted by ideologyhunter View Post
    Is vegan haggis available?
    No. While wild haggis are typically vegetarian, and subsist mainly on heather, they do supplement their diet with milk from highland cattle (although these days some of the farmed haggis are fed on powdered milk, which is why the mass produced stuff doesn't taste as good).

  5. Top | #15
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    I once worked with a Scot who when asked about haggis said "Scotland is the only country where throwing the national food is a national sport. That should tell you all you need to know about haggis."

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