Where to get Haggis in NY/NJ ?

[vloglady]

We're still looking. The last one we got was similar to liverwurst.

New York area, New Jersey. We've scoured Kearny.

[Polwarth]

Then it wasn't real haggis!

Can't you import them directly from MacSween's in Loanhead? MacSween's are probably the best mass produced haggis in Scotland. Most Burns' suppers I've been to in recent years have used MacSween haggis - they even do a passable vegetarian one!

MacSweens of Edinburgh


Main Address:

Dryden Road Bilston Glen
Loanhead
Edinburgh
EH20 9LZ

Phone: 0131 440 2555
Fax: 0131 440 2674



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MacSweens of Edinburgh make haggis from sheep's pluck - the lung, heart and liver - using only a small proportion of liver 'so it's not too livery'. The pluck is cooked and minced and is mixed with beef fat (body back fat) which in Mr Macsween's view is infinitely preferable to the more normal suet as 'it doesn't cook out and keeps the meat moist and gives a much cleaner taste'. Next comes oatmeal from the Borders in two grists (cuts) pinhead and medium, dried onions and seasoning of salt, black and white pepper, nutmeg, mace and coriander and finally a little of the gravy from the boiling meat.

Everything is mixed together, put into a hopper with the 'bung' (the bovine equivilent of an appendix) fixed around the nozzle. Using only natural casings, for haggis between 1 to 5 lbs they use bungs and for the sizes upwards to 18 pounds, they use the stomach to make the traditional kidney shaped haggis known as the Chieftain or Ceremonial. Smaller haggis are filled in a long link and clipped with a metal clip, 'in the old days we used string and I can honestly say that is the only difference in how we make them now'. The links of haggis and put back in the hot water and gently cooked for about 45 minutes or until the required inner temperature is reached and the skins contract to form a tight round ball. Left to cool they are ready for dispatch; all you need to do is to wrap them in foil (in case you allow it to boil and the skin bursts) and gently simmer it for about 45 minutes per 450 g (1 lb). Moist, crumbly and spoonable - if you can slice a hot haggis there is something badly wrong with its texture - it has a mild, meatiness and a rich nuttiness and a noticeably clean-aftertaste. (so many I've tried cloy the mouth).

Incidentally as Mr Macsween believes that eating haggis is a ritual, he caters for vegetarians with a haggis containing black kidney beans, lentils, swedes, onions, carrots and mushrooms, in case they should feel left out on Burn's Night.
Opening Times:
Mon-Fri: 8.00-17.30 (-13.00 Wed); Sat 8.00-16.30

Here is the company's website http://www.macsween.co.uk/

[kathyv]

That's a good site.

You almost have to order one from the source. American food and preservation regulations keep authentic scots foods from tasting right.

Compare the taste of American made shortbread and that purchased the UK, it's obvious that American ingredients are too purified or preservified or something, for our own good, of course!