Fake Haggis

**Old Hippie** · 27th April 09, 12:19 PM

Originally Posted by Cynthia

Oh, I don't know about that... I don't eat meat and I LOVE Caledonian Kitchen's Veggie haggis. I also know a handful of others who love the stuff, too.

I've never tried it -- but then I prefer making my own. I've made a lot of haggis over the years, both veggie and non-veggie. I've even started with my own sheep and gone from there. I never really understand something until I've taken it from some beginning point all the way to the end (like growing, curing and roasting my own coffee!)

In our house, haggis has become one of those occasional, I-dunno-what-do-YOU-want-for-dinner things. Five or six times a year, anyway -- with some chappit tatties or clapshot and a tot of Laphroaig. Maybe we should be sharing recipes!

**Kreestahl** · 7th May 09, 08:55 AM

OMG! I should check in more often. That's my instruction sheet! I'm glad to see it is getting around to people. I allowed royalty-free distribution.
http://kreestahlvisions.blogspot.com/
It's great hearing your comments.

**Nighthawk** · 7th May 09, 10:57 AM

Originally Posted by Kreestahl

OMG! I should check in more often. That's my instruction sheet! I'm glad to see it is getting around to people. I allowed royalty-free distribution.
http://kreestahlvisions.blogspot.com/
It's great hearing your comments.

You, sir, are a disturbed person. I like that!

**piperdbh** · 7th May 09, 11:10 AM

How does haggis compare in taste to livermush?
For those of you not fortunate enough to have enjoyed livermush, you're missing out. I miss it since I went vegan almost three years ago.

**pdcorlis** · 7th May 09, 11:18 AM

If Haggis tastes like liver - its baaaaaaad Haggis.

**ccga3359** · 7th May 09, 11:19 AM

Now that I'd be willing to eat.

**Flag Folder** · 7th May 09, 11:22 AM

I've had haggis several times at Burns Suppers, I like it. The others at the table this year just pushed theirs around some with lame excuses for not trying it. I had a double portion with my vegetarian friend's serving. I have never had fresh made though, should have in Scotland last year but there were so many other things to try. You are right goes well with a wee dram.

Bruce

:ootd:

**Carolina Kiltman** · 7th May 09, 12:44 PM

At Triad games last year I met a gentleman who makes haggis commercially. He informed me that for some weird and unfathomable reason, the FDA will not allow the use of a sheep's stomach! He uses large size bologna casing which is allowed. He claimed to use all of the other traditional ingredients though.

I find it strange in that here in E. Carolina, there is a thing called a "Tom Thumb" sausage that is essentially the haggis recipe but using pork instead. It is made in a pig's stomach. That is apparently ok with the FDA. (strange folk, govt. bureaucrats.)

**Old Hippie** · 7th May 09, 01:05 PM

Originally Posted by Carolina Kiltman

At Triad games last year I met a gentleman who makes haggis commercially. He informed me that for some weird and unfathomable reason, the FDA will not allow the use of a sheep's stomach!

Daft, they are. If you slaughter your own you can use what you want. I guess that may be too much of a "haggis kit" for those not sure if they'll like it. :mrgreen: Some years ago I heard that you can get what's called a "Blind Stump" from a meat-packer's. It's a cow stomach with only one opening to sew up.

I discovered that the availability of various things normally considered offal varies from state to state. When I lived in the cattle country of South Dakota you couldn't get stomachs for love or money, but in downtown Portland Oregon they'd sell them over the counter in the butcher shops. Go figure.

My old standby is the (non-edible) casing for a large summer sausage. Trenchin' the haggis warm reekin' rich requires a set of kitchen shears, but you can carry them in your hose and pull them out with a flourish.

I find more and more often I make "bowl haggis" by steaming it (rather than boiling) in a greased bowl covered with a tent of foil. Certainly for those evenings when nothing else fits my mood it's easy.

:ootd:

**TheSp8** · 10th May 09, 09:23 PM

Well, it's the USDA that won't allow certain parts to be used for food rather than the FDA. That said, pig stomach is a good substitute and if you can't find it at your local market, try a Mexican market. Pig stomachs are easy to find here in TX. I use the pig stomach when I make venison haggis as it's easier to work with than the deer's stomach. I've got several pounds of haggis in the freezer, venison and wild hog, and it gets served for Sunday breakfast every 4-6 weeks with porrige.

Never had vegetarian haggis. I think I'll stick with what I have.

YMOS,
Tony