Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin’-race!-Robert Burns, “Address to a Haggis”
Today is Robert Burns’s birthday, which means that presumably most of you missed the opportunity to have a traditional Burns Supper. And part of that tradition would be haggis. What’s haggis? A sheep belly, stuffed with oatmeal and sheep guts (liver heart, lungs) and seasoned with onions, suet, salt, and spices, and traditionally served with mashed turnips and potatoes.
You may now be able to guess why I’ve never held a traditional Burns’s Supper.
In any event, Texas food writer Rob Walsh is reporting that it’s been decided that true Haggis from Scotland is going to be allowed into the country, and so next year those of you have missed it can have a real Burns Supper next year. Here’s Rob’s report:
Today is Robbie Burns Day, the birthday of the Scottish poet who was born on this date in 1759. “Burns Nacht,” as it’s known, is celebrated with Burns Suppers, where revelers consume haggis and Scotch whisky while wearing the family plaid and listening to the dulcet tones of bagpipers. If you don’t have your Burns Supper provisions already, stop by the British Isles store at 2366 Rice and pick up some haggis.
This year, the haggis will be of the American-made variety. But next year, look for major changes. Yesterday, on Burns Nacht Eve, the USDA stunned Commonwealth ex-pats and Scottish-Americans when it announced that it intended to drop its ban on the import of Scottish haggis. The ban was enacted because of the inclusion of lamb’s lungs in the classic haggis recipe. Maybe the USDA has gotten into the nose-to-tail trend, because evidently it isn’t worried about lamb’s lungs anymore.
What impact the importation of Scottish haggis will have on Texas haggis producers remains to be seen. I for one look forward to side-by-side tastings of Scottish and Texan haggis.
And may the best lamb’s lungs win.
The closest I’ve come is a ponce, a Cajun sausage stuffed in a pigs stomach and (at least with the one I had) smoked. It was… interesting.
Not a chance, I’m afraid. I’ve eaten some questionable stuff in my day (beef heart/kidney/tongue, horse meat, my mother’s homemade headcheese and balkenbrij) but the thought of haggis just turns my stomach.
Our church had a Hawaiian Robbie Burns night once. My wife and I got to pipe in the ham with “Auld Lang Syne” played on ukulele and lap-slide guitar.
Like whiskies, some cultural traditions require a little blending to achieve potability.
A few years ago I had the pleasure of visiting Edinburgh. While I was there I decided that having a true Scottish meal, haggis, was a must. So, I visited a local pub and placed my order. When my meal arrived I was a littled shocked at how appetizing it actually looked. It reminded me of country fried steak or pork chops and mashed potatoes, and the taste, at least for me, was not that far off. I recommend the dish to anyone; I enjoyed it.
Word now is that the celebration (an that be the term) is premature.
Recently, several news articles have incorrectly stated that the U.S. will be relaxing or lifting its ban on Scottish haggis. At this time, haggis is still banned in the U.S. The APHIS rule covers all ruminant imports, which includes haggis. It is currently being reviewed to incorporate the current risk and latest science related to these regulations. There is no specific time frame for the completion of this review. Please check back with APHIS periodically for updates.
I would have to drink quite a lot of Scotland’s premier beverage before I could bring myself to eat its premier foodstuff (warning: full-color haggis at link).
I had some haggis one time at a Boy Scout campout that was prepared over an open fire, by native Highlanders. What I was served was absolutely the most horrible substance that has EVER crossed my palate – and I have eaten 40 years of Boy Scout campout cooking, cooked by scouts from age 8 to 18. Absolutely AWFUL!