The Official Haggis-Thread
Posted: Wed Dec 07, 2005 3:12 amSince this topic found its way into the shoutbox, the chat-discussion and the "Hevydevy Random Thoughts", I think it's time to start a thread about it.
Here's Wikipedia's definition:
Haggis is a traditional Scottish dish. It is basically a weighty sausage. Although there are many recipes, some of which use deer offal, it is normally made with the following ingredients: sheep's heart, liver, and lungs (or "lights"), minced with onion, oatmeal, suet, spices, and salt, mixed with stock and traditionally boiled in the animal's stomach for several hours. In this it somewhat resembles other stuffed intestines, otherwise known as sausages, of which it is among the largest types. There are also meat-free recipes specifically for vegetarians which taste very similar to the meat-based recipes.
Haggis is traditionally served with "neeps and tatties" which is mashed swede (rutabaga) and mashed potatoes - Scots generally refer to Swedish turnips as 'turnips' rather than 'swedes', hence "neeps". This said, the etymology is confusing: the large yellow-orange root vegetable Scots refer to as a turnip is called a swede in those parts of Britain where the small white-purple root vegetable is called a turnip.
In some ways, the northeastern U.S. dish scrapple resembles haggis, however haggis differs in the following ways: it uses sheep offal instead of pig offal and oatmeal instead of cornmeal (maize); it is a sausage rather than a meat loaf; and it is boiled instead of being baked. As a result, the appearance and the flavour vary significantly.
Another similar dishes are the balkenbrij from the Netherlands, pölsa (made with beef rather then sheep) from Sweden and saumagen (made from pork) from Western Germany.
Okay, feel free to express and explain your love for haggis (that goes to Monga) or to step in and just do a "LAV" (that goes to... probably the rest of the forum)
Here's Wikipedia's definition:
Haggis is a traditional Scottish dish. It is basically a weighty sausage. Although there are many recipes, some of which use deer offal, it is normally made with the following ingredients: sheep's heart, liver, and lungs (or "lights"), minced with onion, oatmeal, suet, spices, and salt, mixed with stock and traditionally boiled in the animal's stomach for several hours. In this it somewhat resembles other stuffed intestines, otherwise known as sausages, of which it is among the largest types. There are also meat-free recipes specifically for vegetarians which taste very similar to the meat-based recipes.
Haggis is traditionally served with "neeps and tatties" which is mashed swede (rutabaga) and mashed potatoes - Scots generally refer to Swedish turnips as 'turnips' rather than 'swedes', hence "neeps". This said, the etymology is confusing: the large yellow-orange root vegetable Scots refer to as a turnip is called a swede in those parts of Britain where the small white-purple root vegetable is called a turnip.
In some ways, the northeastern U.S. dish scrapple resembles haggis, however haggis differs in the following ways: it uses sheep offal instead of pig offal and oatmeal instead of cornmeal (maize); it is a sausage rather than a meat loaf; and it is boiled instead of being baked. As a result, the appearance and the flavour vary significantly.
Another similar dishes are the balkenbrij from the Netherlands, pölsa (made with beef rather then sheep) from Sweden and saumagen (made from pork) from Western Germany.
Okay, feel free to express and explain your love for haggis (that goes to Monga) or to step in and just do a "LAV" (that goes to... probably the rest of the forum)
It must look like diarrhoea and smell like it too!
