A few months ago, I inherited two cans of authentic Scottish haggis from a colleague. Just in case the word “haggis” isn’t enough to tell you just how special this event was, let me review the ingredients list: lamb lungs, beef suet, and oatmeal. My husband and I have been bragging that we’d taste that haggis one of these days, but somehow, when we looked at that can, we never quite managed to live up to our bravado.
Last weekend, though, our cupboard was really bare. Basketball Girl suggested that maybe we should eat the haggis. Long pause. “Why not!” my husband said bravely, and armed himself with the can opener. For anyone who’s thinking about taking the plunge (method works for Spam as well), here’s a step-by-step guide to making a delicious haggis meal.
- Slide that baby out of the can. Don’t worry, it’s supposed to look like badly decayed dog food. Yum!
Mmm, smells delicious too!
2. Warm it up in a frying pan. Don’t worry too much if it starts to smoke and burn to a crisp. That just adds depth to the blend of lung, fat, and oatmeal flavors.
3. Add a few condiments — barbecue sauce, a pat of brie cheese, whatever. It’s really hard to improve on the native haggis flavor.
4. Enjoy! There’s nothing quite like a plate of good old haggis to get your day off to the right start.
{ 9 comments… read them below or add one }
omg – LMFAO!!!!!!
So, there were two cans, were they both consumed? How many bites actually took place? I presume you did the cooking in the open air. More power to you, and I am glad I wasn’t in town!
I just threw up in my mouth. YUCK!
Och! Ye are a braw wee lassie!
i found another disgusting canned food for you to try: Vampire Herring! If you are up for the challenge I will gladly order you a couple cans
I’m totally in for the vampire herring. But I don’t promise to eat the actual fangs.
You actually did it. Can I tell you how proud I am to be yer friend.
D
AWESOME!!!!! I ALWAYS bring some back from SCO when I go. You can buy the beef based in the U.S. but it’s just not the same.
Sorry to disappoint you, this is not haggis. The real ones consists of oatmeal and blood cooked in a sheep’s stomach, tied shut at one end so it looks like a grey, fleshy balloon. I had quite a few when I lived in Scotland. I couldn’t bring myself to eat the wrapper, but the oatmeal/blood mix has a certain appeal. If you are dead drunk. Which pretty much goes without saying, at dinner time in Scotland.