need to get fresh haggis in New York

[vloglady]

For our Burns Night supper. We need a new supplier. We can travel to Jersey or Conneticut. Any ideas?

Thanks.

[Polwarth]

Sorry, no! The best suggestion is that you contact MacSween's Haggis, Loanhead, Nr Edinburgh - but I don't think they are allowed to export to the USA due to the squeamish stomachs of the FDA! As for US-made haggis, I think it is against US rules to use the lungs of any aniimal - so it anything you can source locally would not be authentic haggis.

10 out of 10 for thinking ahead though! I really hope you find a local supplier before 25 January.

[generichandle]

Originally Posted by Polwarth

Sorry, no! The best suggestion is that you contact MacSween's Haggis, Loanhead, Nr Edinburgh - but I don't think they are allowed to export to the USA due to the squeamish stomachs of the FDA! As for US-made haggis, I think it is against US rules to use the lungs of any aniimal - so it anything you can source locally would not be authentic haggis.

10 out of 10 for thinking ahead though! I really hope you find a local supplier before 25 January.

Can you quote the specific law or regulation ?

I don't know that deer haggis or royal haggis includes the lungs or the lights per se though that might only be regular haggis. So that might be one way to get around it the FDA's laws and regulations quite easily :

HAGGIS ALTERNATIVES

There are such things as mock haggis, ox heart haggis and pan haggis. Deer haggis and haggis royal use mutton, suet, beef marrow, breadcrumbs or oatmeal with anchovies, parsley, lemon, pepper, cayenne, eggs and red wine. Sheep’s tongues and kidneys can be substituted for the lights and toasted breadcrumbs for the oatmeal but personally I think oatmeal cannot be improved upon.



_

[Polwarth]

No, I can't. BUT, friends who have visited here have been told they are unable to export Scottish haggis to the States as it contravenes US food safety laws.

Certainly they used to post that info on the MacSween's site. And they still do

http://www.macsween.co.uk/what_is_haggis.htm

[WeeButtons]

Originally Posted by vloglady

For our Burns Night supper. We need a new supplier. We can travel to Jersey or Conneticut. Any ideas?

Thanks.

Hello Vloglady..... I hope you see this reply, as I've just noticed it now.. sorry..

The biggest vender at all the Scottish Games in New York/New Jersey is "Stewarts of Kearny" and I'm pretty sure you should be able to get what you need.. Well at least I hope so...

Here is their link.... Stewarts of Kearny

If they canni help you, perhaps it's at least a step in the right direction, as I'm sure they should know where to get Haggis..

Good Luck!

[SherbrookeJacobite]

If you can't find a supplier - you should be able to get all the ingredients you need for Haggis. It is quite easy to make, and the ingredients are easily obtained, with the possible exception of the lungs, which I doubt add much in the way of flavour anyway. A plastic cooking bag can be substituted for the stomach.

HAGGIS RECIPE


1. One sheep's pluck (heart, lungs, liver) and bag.
2. Two teacupful of toasted oatmeal.
3. One teaspoonful of salt.
4. Eight oz. of shredded suet.
5. Two small onions.
6. One-half teaspoonful of black pepper.


METHOD

1. Scrape and clean bag in cold and then warm water, soak in salt water over night.

2. Wash pluck then boil for two hours with windpipe draining over the side of pot. Retain one pint of stock.

3. Cut off windpipe, remove surplus gristle, chop or mince heart and lungs, grate best part of liver (about one-half).

4. Parboil and chop onions, mix suit, salt, pepper and stock to moist.

5. Pack the mixture into the bag - allow for swelling. Boil for three hours, pricking regularly all over.

[WeeButtons]

Originally Posted by SherbrookeJacobite

HAGGIS RECIPE


1. One sheep's pluck (heart, lungs, liver) and bag.

Ok.. sorry no disrespect.. but this one got me..