Don't Fear the Haggis!

Haggis is one of those foods that provoke a near physical response with just a whisper of its name. If you suggest that haggis grace a dinner plate… your nervous guests may scamper for the door. It’s no secret that many Americans are pretty squeamish when it comes to food and even the adventurous eaters wrinkle their noses at the sight of innards.

Of course, one man’s treasure is another man’s rubbish and that is certainly true with food.  Some may bristle at the mention of haggis while this a reaction that I reserve for the thought of ordering my meal by shouting from a car window into a clown face.

In truth, most people outside of Scotland and the UK have never seen Haggis. In the UK, there are several brands of Haggis available in the fresh and frozen butcher sections of major supermarkets. Getting the real McCoy in the US can be tricky as several key components of traditional haggis have been deemed “unfit for human consumption” by the clever folks in the US government. This is no great surprise when you consider that this same government agency has outlawed a deli full of fabulous farmhouse cheeses, hams, and a slew of other tasty items that find their way to American tables only when smuggled into the country via checked baggage.

Despite the lack of officially sanctioned haggis, you can still enjoy a tasty and “American friendly” version at home. The recipe that I offer here is my best adaptation of a haggis I enjoyed at a great inn in the Scottish Highlands. I was blown away by this “modern” version as it captured the rich and rustic flavors of traditional haggis with a bit of airiness and a depth created by browning the smaller haggis sausages.

What we offer here is NOT a traditional haggis recipe. Most accomplished home cooks can make this version and the ingredients can be found in most US groceries. This recipe takes a bit of time to accomplish but it is easy to make. Most importantly, it is a recipe that will be eagerly consumed by your guests. I know; I proved it in my own home. Serve alongside neeps and tatties (mashed turnips and potatoes) as well as the haggis gravy.

Of course, we suggest a tasty beverage to accompany your haggis. We opted for cool Scottish Ales and Scotch Whisky!

Get the recipe

Haggis is part of the traditional Burns Supper, to commemerate the birth of Scottish poet Rabbie Burns on 25, January. See how to spice up your Burns Supper.