With kimchee.
Dead sheep lung ping.......
With kimchee.
Although there's no large, well known, self-identifying Scandinavian group in Indiana, the Danes dominate Indianapolis and environs well enough to impose this stuff on everybody else.
All my ancestors except one Irish GGrandmother are Scottish.
Haggis is probably tasty but I just could not get up the nerve to try it. I guess my parents were the last generation who would eat Chitlins, Hogs Head Cheese, Pork Brains etc.
I guess they grew up eating it so it doesn’t seem so bad.
At the risk of provoking a national incident I’d like to suggest that a nice bit of kielbasa will stand in nicely for haggis, in a pinch. Or in a rare moment of lucidity.
I have never eaten haggis and never expect to. Being only one quarter Scot (Burnett), I must say I haven’t missed it.
Comment for all democrats...
If it looks good “eat it”, but if it tastes like crap.. DON’T..
If you’re not a democrat you may not need this information..
I am Scots-Irish by blood, but I would not care to eat haggis. When I get a craving for oatmeal, I simply ask my bride to make cookies. LOL
However, I don’t think that it should have been banned in the U.S.
Some folks eat beef heart, tongue, liver and brains.... oh, and testicles. Then there is chicken feet, fish head soup and the list goes on.
If I knew a real Scotsman that knew how to make haggis, I might try a wee bit of it.
Strange that the same folks that would bolt down this delicacy are the ones that in the 1700’s would set up a wonderful distillate industry in West Virginia and environs.
Probably wanted to wash the taste out of their mouths.
One question. How do you Scots convince the English to eat it?
Yuck. Haggis and/or organ meats.
"Get your Haggis right here! Chopped heart and lungs boiled in a wee sheep's stomach! Tastes as good as it sounds. Good for what ails 'ye."
I wish you had not brought this subject up. I’ve been thinking about it, now I think I need to try it. I am wondering what my wife will say when I tell her.
https://www.youtube.com/watch?v=e1bJkTRawGE
I’ll try anything once. If I ever get to Iceland, I’ll even try that fermented shark that tastes like Windex. Might need to scarf down some haggis to get the taste out of my mouth.
Gee, you guys, you’re making all these cracks about it when you admit you’ve never tried it. It’s actually good.
My grandmother loved souse. It was sour smelling and looked like meat scraps in jello.
I was always picky about meat products, but I once has some bloodwurst from a German butcher, and it was one of the best things I’ve ever eaten. Spicy with nice fat pieces in it. Haven’t been able to find it like that in years.
I suppose it all depends on what you grew up eating...
To this day, I LOVE gefilte fish, jellied, ground fish, formed into balls and boiled, served with carrots and horseradish. And Kishke... I’m really not sure what went into that... And lots of schmaltz and gribnits, rendered chicken fat and the “cracklings”... On matzoh or toast. Mentioning these delicacies make my non-Jewish friends ill, and they won’t touch it!
But haggis? I don’t recall the name of the movie, but I seem to recall a quote saying that “Scottish recipes were based on losing bets...”
Mark
The practical side of me says that haggis sounds like a good way of making sure nothing goes to waste.
The squeamish side of me is thinking I’d have to be pretty desperate to try it.
Maybe if those same parts were ground up and mixed with other meats in a sausage . . .