“Haggis is actually not bad at all, as long as you don’t think too long on what’s in it,” says FlyFish. “It’s something like a spicy sausage. I’ve only had it in Scotland, so I’m not sure what the domestic versions might be like. I believe the use of lights (lungs), which are part of the traditional recipe, is not allowed in the U.S., but the final product is so highly seasoned that there may be little difference because of that.”
“The stuff is basically ground-up meat, oats and fat, and tastes just fine, sort of like a fine-grained corned beef hash,” says LorenzoGA. The main meat content is offal, says Harters, and it tastes distinctly of it. “Predominent spicing is pepper. Enjoy.”
Can you get “authentic” haggis outside of Scotland? There’s no standard recipe for haggis, says Harters, so what you get in the United States “may be called just as ‘authentic’ as the Macsween’s haggis I buy in my local supermarket in northwest England or the haggis I’ve eaten in Scotland.”
“Even what you get in Scotland can vary from brand to brand and may even come right out of a can. Don’t fear the haggis,” says LorenzoGA.
Discuss: Haggis (at a Scottish festival)?