When the name haggis comes up in conversation, or in Anglophenia posts, people seem to shy away, but really, if you like sausage or meatloaf, it’s not that scary. The Scottish delicacy is cooked in a casing made out of the stomach lining, which is probably what turns people off. But you don’t eat the casing. When you think about it, it’s meat cooked in meat versus plastic tubing like some sausage. Now that we’ve covered that, traditional Scottish haggis is made up of sheep’s innards, including heart, liver and lungs, which is mixed with oatmeal, onion, and spices.
We called on our BBCA co-workers to take part in the taste test. Some of the peeps had had it before, and some were newbies. Some were gung ho, and others were hesitant (that’s an understatement).
Here’s what went down:
The taste testers came into the tasting with preconceived notions based on what they had already heard about the Scottish delicacy. Even so, people lined up to dig in, and it turns out the St. Andrews’ haggis seemed to be a little mild compared to what was expected, and dishes eaten in Scotland. The dish we tasted had a similar consistency to corned beef hash, but more “plucky.” It definitely takes more than one bite to get the full effect.
Have you had haggis in the states? What did you think?