mariacarmen recently tried haggis for the first time—two kinds of haggis, actually—and found them to be “not so creepy after all.” “Both were good, both tasted organ-y, in a good way, rich and earthy, texture of oatmeal was nice—just a nice flavorful little mellow stew,” says mariacarmen. The traditional dish of chopped sheep organs mixed with oatmeal, onion, fat, and seasonings really is delicious, says crispysaltysweet, who tried it after moving to Scotland.
Dan G is a haggis fan, but for all but the most adventurous cooks, it’s something to buy, not to make at home. Even if you can manage to source sheep’s pluck—lung, heart, and liver—the cooking process is not for the squeamish. “The first step is to boil the pluck for a couple of hours with the windpipe hanging over the side of your pot, over a jar to catch the liquid that cooks out of the stomach … not a process I’m interested in trying!” says Dan G. Harters agrees that those in the UK (haggis homeland) buy haggis rather than making it at home. “We buy one from the butcher or supermarket and heat it up. Maybe one of the major producers exports to wherever you are—the most readily available are Macsween’s (and they’re pretty good),” says Harters.
How does haggis compare to the homegrown American dish of scrapple? Scrapple has “a much firmer texture than haggis—a bit like a slice of meatloaf,” says Harters. “Haggis is very loose, once it’s out of its casing—think minced (ground) meat. Both very tasty.”
Discuss: Haggis – not so creepy after all.