I tried it while in Scotland, they had it for breakfast. I didn't care too much for it, however had some here which is excellent!
I will be celebrating Burns tomorrow with family and friends. I will make my famous venison haggis. Meanwhile, thought I might share this… a fur trade inspired haggis.
Ever read the processing on a can of potted meat, once saw where one of them was mechanically separated chicken. Kinda like stuff a chicken in a centrifuge and catch what comes out.Potted meat is another delicacy, chocked full of anything not fit for a hotdog. It's said even the dangles, lips, and innards go in the can.
Well, "We eat sardines oysters and clams whole. " not all of us do?!! Also, livers, gizzards, feet, organs ,tongues. NO THANK YOU!We eat sardines oysters and clams whole. I don’t care for livers and gizzards but do boil them with some spices for a killer broth that’s a base for gravy and soup( make a killer egg drop soup from that broth)
I would even wonder about the kosher aspect of haggis, as it uses no milk, it made with the from front quarters of a clean animal.
If we just called it Highland boil, or lamb sausage I bet folks wouldn’t find it so ‘strange’
Neeps = swedes (uk) = rutabaga (us)What are neaps and tatties
My favourite part in Upton Sinclair's The Jungle was when workers periodically cleaned out the large pickling vats and discovered the bone remains of workers that accidently slipped in. Those fine workers soon appeared on the breakfast tables of Americans across the country .That book on Chicago Meat Processing was The Jungle by Upton Sinclair but you need to remember he was an avowed Socialist and the whole last chapter or two was how Socialism in America will solve all our problems. About the time that book was written one of my Grandfathers came over. Saved every cent he made, bought a small diary farm, then a little more land, then figured he could pasteurize and deliver the milk himself, then had his own cows but also started buying milk from other farms- did okay for himself, so this bit about the poor working man in a hopeless trap (Upton Sinclair) is sort of a bunch of bunk. I realize the meat processing could have been cleaned up and when this became an issue TR was President and enacted a lot of Food & Beverage laws, etc. So, much better.
One good thing about eating meat you got from hunting- you control the whole deal.
Then you need to try a different one. Every haggis recipe is different just like every sausage recipe is different.It does!
I had it in Scotland. I liked it fine.January 25th is Robert Burns Day. You toast some oats, mix with "Lamb Innards" and chopped onion and stuff in a lamb/sheep stomach. "Chief of the Pudd'n Clan" . Those thirty Scots. In any event not easy these days to find all the ingredients.
Very much, but lighter...Birmingham Scottish Rite has a Burns Supper and we always have haggis. Love it, reminds me of boudin.
Oh what? You have an objection to long pigMy favourite part in Upton Sinclair's The Jungle was when workers periodically cleaned out the large pickling vats and discovered the bone remains of workers that accidently slipped in. Those fine workers soon appeared on the breakfast tables of Americans across the country .
Now, Haggis is starting to look appealing ...
Pete
Never had it but, when it comes to food, I'll try anything once. Specially if it is someone's heritage food. If I ever find someone making it I will gladly give it a shot.January 25th is Robert Burns Day. You toast some oats, mix with "Lamb Innards" and chopped onion and stuff in a lamb/sheep stomach. "Chief of the Pudd'n Clan" . Those thirty Scots. In any event not easy these days to find all the ingredients.
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