Haggis!!

[Shandapanda]

My Father was in the Marines and visited Scotland on a NATO Cruise.
He tryed Haggis and loved it.
He would like to know if it can be exported to the United states or if someone is visiting over there would they be able to have it shipped to the U.S.
If not how would he be able to get some?
He has not been able to find it here in the U.S.

Thanks Shanda

[Polwarth]

As far as I know, the USA will not allow importation of fresh haggis from Scotland. However, I believe there are tinned haggises available in the USA - and may be from local US providers - any so-called 'fresh' haggis in the USA will presumably have been made there.

The best readily available haggis in Scotland is made by MacSweens, who are an Edinburgh firm, based in Loanhead.

Here's some info from their site, about their method of cooking and the ingredients. MacSweens also make a vegetarian (!) haggis.




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.

[Shandapanda]

Thanks!!! so much.
He will be excited about this bit of information.

[Lithgae]

Im not a vegetarian, but i have tried MacSween's veggie haggis, and it's VERY nice!

[ScotsChef]

You might want to try OatmealSavage.com

A man, by the name of Charles Lamb owns it and he makes genuine haggis in Oregon. He can ship anywhere in the US.

The only ingredient he doesn't use is the lights (lungs) because they are not considered fit for human consumption in the US.

He makes the real haggis i the stomach bag and he also make haggis links wich i love because they are perfect for one.

Chef

[hilandr]

It's a shame that we old ethnics here in the U.S. can't get a common national dish done right without paying out the ear! And can only afford it for very special occasions. It's like the English having to get a decent steak and kidney pie only by ordering it from Texas....frozen! Not blaming you (wink),..just the nature of things.

[Polwarth]

I lived in England for a while, and I can assure you that that you don't have to import steak and kidney pies from Texas to England to get a 'good' one.... They are readily available from every butcher and every supermarket in England - and no self-respecting housewife would buy a frozen one anyway... And, the favourite way of eating s&k is in a pudding, not a pie

Glad I don't have to eat it though - I draw the line at kidneys.

http://www.dining-made-easy.co.uk/su...--0000976.aspx