Taste Testing a Real American Haggis! 

HAHAHAHA. Well worded. ;-)

Rattytatty Of Course, the falling Haggi population is resulting in us Scots having no food. Seeing as we only eat Haggis

Don't forget the haggis that runs the opposite way and their long legs are on the other side.

he said earlier its Americanized basically mean less organs in it not that im opposed to eating organs just not really a thing in america.

also its not that people dont want to eat organs most organs in the usa especially imported organs are banned in the us by the fda

Yes! It's been a while since Lucas has been on the videos. Where is he? Great Piper he is!

The shop that makes it is only 30 minutes I was looking for a review and surprise USA kilts did it!

Slàinte.

Whisky

I'll have to try the onion sauce next time I have haggis! I usually do a black pepper sauce with mine, but onion sounds like it would work well.

Correct.. In Cornwall it was generally Tin mines, and the rock that contains Tin, also contains / can contain quite high quantities of Arsenic.

Haggis? In a pie, unthinkable.

@@colinp2238 it's not really anything like haggis. Contains carrots, potato (usually), and minced beef instead of offal.

Dreading it too. Might wait for a vegan version 😂😂😂

Bless our hearts right? LOL;)

Lung has been declaired inedible by the USDA due to their insistance that they can't be suitably cleaned. It's nonsense.

Will Neverforgets gravy! Are you mental!

That sounds so British.

Whisky sauce ya heathen!!!

Well I guess I know where I'm going to Greensboro Saturday .

Feel free to use it. Rocky invents all kinds of words. Another favorite is "Grid-u-lar". :-)

Sorry to correct you Mr. B but that's More braver or braver-er. If you are going to butcher the English language lets make the English really cringe, Yes?

It was Laphroag.....I can smell the peat through my screen LOL.

Blundering Task. May I suggest this to make the haggis experience one of the world's culinary masterpieces? Which it most certainly is, but requires the correct preparation, with no diversions or compromise. Head for the Highlands in winter, with one or two dogs, alone or with specifically good company, NOT the wife, or anyone likely to complain of discomfort. Pick a cold, wet, preferably snowy day, wrap yourself up snug and warm, wear tweed plus fours or a heavy weight kilt, good walking boots, a deerstalker or similar, flask of coffee and a stick. Afore you go, place a large haggis (only a good one like Sheridan's from Ballater, Deeside) in a large oval pan, together with big, chunky cut tats and neeps, just cover with water, bring gently to the boil, tuck in some parsley, stalks an' all (if available), turn down immediately to the lowest setting, cover, let it simmer and do the work. Use a large slow cooker if you have one to save the gas blowing out unexpectedly! Return many hours later with the dogs from walking up a munro or two, alternatively a large loch, cold, wet, tired and possibly miserable, but RAVENOUS! (this is of the utmost essence, to be very hungry indeed). The piquant cooking that greets you will restore the spirit, stir the appetite and satisfy the stomach like none other. Place the food in large bowls, piping hot, using the cooking water (now thickened and turned into a stock-add flour/granules if necessary), for gravy. Grab the whisky bottle and don't hold back, a good blended one will suffice like Whyte & Mackay, eat like you've never eat before, throwing the remains to the deserving dogs. This is the only way to fully appreciate this classic dish.

@@maxwellfan55 Some good advice there. I don't have to go very far to reach the Highlands - I'm already here! Born in Inverness, live on the Black Isle. I agree there's nothing quite like a long, scenic walk with the dug. Alas, we don't currently have one at this time. I miss having canine companions and look forward to the day I am able to justify getting another. I definitely agree that the quality of the haggis varies greatly between each shop and butcher, and will definitely think of being more adventurous with seasonings and garnishes as you recommended. I know this is sacrilege, but having boiled and cut open the haggis, I do like to spread it out on a baking tray and blast it under the grill to create some crispy bits to help cut through the stodge. That's perhaps one of the biggest differences between haggis and black pudding - haggis is customarily boiled, whereas with black pudding, the option to slice it (hence creating more surface area), and either fry it or grill it (crisping up said surface area), is one of its strengths.

@@rabbitspliff Interesting! Fast grilling spread out after a long simmer is worth a try, I think I'd like that very much. In fact I think it a brilliant idea. I have three Burns engagements this year, spread over three days, I think possible to get haggis overload so this might be suggested to the chef (if he ain't too stressed out!).

Most of the UK ones don't have a natural stomach as the skin, not much point really as you don't eat it anyway. I doubt that this American one has a natural case either!

Nah, you cook a haggis in America and it's American 🤣😂

www.merriam-webster.com/dictionary/pomp%20and%20circumstance

No, sadly it's not. It's what our government will allow us to have. It has to be USDA approved to be allowed entry into the U.S. I for one would rather have the authentic Scottish Haggis. This is just another example of "If it's not Scottish, it's CRAP!" Well, guess what! :(