If You Wear a Kilt, You Gotta' Have Haggis!

**hallmarktex** · 22nd January 08, 10:31 AM

http://news.yahoo.com/s/nm/20080122/...lCWhDWjiCs0NUE

**Phil** · 22nd January 08, 10:34 AM

Yes, the vegetarian stuff isn't the same. Pity about the food regulations but you have to protect the farmers I suppose.

**SFCRick** · 22nd January 08, 10:36 AM

Other than Burns night, anyone eat Haggis?

**Arizona Scot** · 22nd January 08, 10:39 AM

You don't have to be Scottish to wear a kilt, but you do have to be crazy to eat haggis.

**Retro Red** · 22nd January 08, 10:41 AM

You might say I don't have the "stomach" for it! (Or the heart, or liver or kidneys...)

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**GreenDragon** · 22nd January 08, 10:43 AM

(don't shoot!) i just can't see trying haggis.

**pipesndrumsnun** · 22nd January 08, 11:00 AM

We have a local restaurant that serves haggis (MacPhee's in Ortonville, MI), but you have to call 24 hours in advance to order it. They also serve bridies, meat pies, and other assorted Scottish fare, no advance notice necessary.

I tried haggis once at a ceilidh. It wasn't bad, but I would not want a steady diet of it. I only had one bite of someone else's...I think it might be an acquired taste (sort of like Flint's coneys!).

**pipesndrumsnun** · 22nd January 08, 11:05 AM

P.S. Just for the curious "Flint's original coney sauce" contains ingredients that others may find disgusting...I think the Flint coney may be a cousin to the Scottish haggis! We LOVE 'em here, though!

FLINT'S ORIGINAL CONEY SAUCE

1/2 lb. of beef kidney
1/2 lb. of beef heart
3 tbsp of paprika
2 tbsp of chili powder
1/4 cooking oil
salt to taste

Have your butcher grind kidney and heart.
Start by mixing all ingredients except oil in an adequately sized sauce pan. Since meat is very dry, slowly add oil before turning on heat.

Mix well over medium heat, and allow to simmer on low heat for about 45 min. May need to add more oil, since you do not want mixture to "fry dry".

I always use a Vienna hot dog (Koegel's are the best), Coney Sauce, diced onions, and mustard top the bun.

Can't get this in a resturant except in Flint, MI.

Submitted by: Kathryn Von Gethicker (from cooks.com)

**WhoDeySchenk** · 22nd January 08, 11:06 AM

I eat haggis at least once a month....nothing we can get here is never the same as in Scotland. My wife who is a very picky eater actually loves haggis. My first attempt of haggis was in my 1987 trip to Scotland in which I had Rob Roy Chicken (chicken stuffed w/ haggis) been hooked ever since.