Wild Scottish Haggis

[Kurokage]

An early Merry Christmas to the Scottish D.I. members and a reminder to be on look out for wild haggis!!

[andy06shake]

Boiled in Irn-Bru is the best way to eat them. 

[angelchemuel]

I follow them on Facebook. They are hilarious!
Smiley Rainbows
Jane

[Oldcarpy2]

Boiled in Irn-Bru is the best way to eat them. 

When I were a lad I had it deep fried from a Jockland Chippy.  It was lovely.

And yes, I used to think they were real animals.

But then, in my late twenties I also wondered why people were selling old shoes at "Car Boot Sales"....

[andy06shake]

When I were a lad I had it deep fried from a Jockland Chippy.  It was lovely.

And yes, I used to think they were real animals.

But then, in my late twenties I also wondered why people were selling old shoes at "Car Boot Sales"....

I like a Haggis supper from the Chippy now and again.

Prefer the real deal with neeps and tatties all the same. 

[Oldcarpy2]

I like a Haggis supper from the Chippy now and again.

Prefer the real deal with neeps and tatties all the same. 

I've not tried that.

[andy06shake]

I've not tried that.

It's a dish a lot of Scottish people sit down to on "Burns Night."

We eat it all year round through.

Picture Mince n Tatties only with Haggis.

[Feegle]

spicy haggis fae the chippy is bangin

[IdeomotorPrisoner]

I just wish I could say our videos on catching wild critters for dinner was also humorous folklore... 

 


Only it's not folklore and the region is called The Appalachian Mountains. 

Never had haggis.  But i love Vietnamese food and that focuses on the weird throwaway parts of animals too... except the brisket.  

I've also had Pancitas, which is like Menudo only with cow intestines.

So how does Scotland spice their entrails to hide the fact the fact they're eating entrails? Like the Vietnamese use  broth, garlic-chili paste, hoisin sauce, and sriracha...  And the Mexicans use oregano, lime, chili, onions, hominy, and cilantro.

Curious.

[argentus]

I can't seem to find a citation, however I have been told that the proper preparation of the wild haggis involves scorching the coat, piercing with a spit from bow to stern and slow turning over coals, with a pan under the haggis to catch the drippings. 

Can anyone confirm?