The Laughing Wolf

Yecch. Call it what you want but I call it awful.

In this case I agree with Mike Myers in "So I Married an Axe Murderer" when he says "I think most Scottish cuisine is based on a dare"

You enjoy. Maybe you should contribute a haggis recipe to the carnival so others can too :)

Since it's basically poor folks' meatloaf-in-a-pouch, it's possible to make it from scratch roughly based on ground up mutton-parts [heart, kidney, and lights] that can't be used for much else, ground mutton suet, oatmeal, lightly toasted in oven, chopped onions, some mutton stock, and some seasonings. The "stomach bag" is not easily come by, here in the States, but a muslin bag will make do. Steam until it all comes up firm [roughly 2.5-3 hours] and then add about a half hour to that.

What, no neeps and nips? I, for one, love haggis. And I'm not even a Scot.

BTW, Alpha Wolf, one of the best meals I've had in my entire life was in a little restaurant in the Highlands of Scotland one cold March evening. I'll tell you about it sometime.

LOL! Thanks Momma Bear, that is a great recipe for haggis. I like it, and love some of what I have had in Scotland. Cuisine in Scotland has blossomed, to put it mildly. Dave, would love to hear about it as I have had some fine meals there too. Love tatties and neeps, and haggis and neeps, and more. *G*

Everybody makes a big deal about what goes into Haggis, but, it's the same story the world over...you have to make do with every darn part of a critter! As we say here, you can use everything from a pig but the squeal, so why should it be any different elsewhere. The skill is in the proportions and the seasonings; many recipes MB has found for Haggis seem to make use of cayenne pepper to spice it up. MB prefers extra onions and perhaps a leek or two, as well. MB absolutely floored the locals by ordering Haggis on a regular basis at the local.

The leeks sound wonderful! I do wish this haggis did not have such an overabundance of black pepper, but that is about my only complaint with it. I raised an eyebrow or two myself over there, and even was given an introduction to the B&B's butcher, who made a variety of different versions of haggis. They particularly commended his curried haggis, and I do regret not getting to try it.