TAE A HAGGIS!!! (Haggis)

Member Name: senga53

Product:	Haggis
Date:	23/10/08 (694 review reads)
Rating:

Advantages: Traditional, tasty, cheap

Disadvantages: Some people don't like it

Haggis is a traditional Scottish dish. It is eaten by many people all the year round, but it is most famous for being served at Burns' Suppers. These Suppers are held on 25th January of each year, and they are held in commemoration of the birth of Robert Burns, who was a famous Scottish poet.

At these Suppers you are served Haggis, Neeps and Tatties, (Haggis, Turnip and potatoes). There is also usually a large amount of whiskey drunk at these events. The 'Chiefton' of the Supper, addresses the haggis before it is eaten. This means that one of the guests at the Supper, reads a piece of Burns' poetry and then pierces the haggis with a knife.

Haggis can be bought in several ways. You can buy a whole haggis which looks like the ones in the above picture, or you can buy it in slices, or you can buy it in a tin.

I make haggis several times a year and mostly in winter. I buy the tins of Grant's Haggis. I have, in the past bought a whole haggis and I have also bought some of the sliced variety, but the tinned variety is my favourite.

The Haggis I buy, comes in a 220g tin which has a red tartan label on it. There is a picture of the haggis on the front of the tin.

When I open the tin, the haggis is solid and comes out of the tin in one piece. It is a greyish colour and I can smell the spices as soon as I open the tin. This haggis has already been cooked and just needs to be heated up.

There are microwave instructions on the back of the tin, but I prefer to use the traditional method. I put the contents into a saucepan and break it up with a spoon. I find that a wooden spoon is best for this. I then heat up the haggis until it is piping hot. I usually give it a stir while it is heating. This only takes a few minutes. There is a lovely spicy aroma in the kitchen while the haggis is on the cooker.

I serve the haggis with mashed potatoes and mashed turnip. So, what does it look and taste like. Well, it looks a bit like mince minus any gravy. It has a distinctive taste which I will try to describe. It tastes meaty and is quite spicy. It leaves a hot taste in my mouth for a few minutes after eating. It is not smooth but neither is it too chunky. It goes really well with the potatoes and the turnip. They all seem to compliment each other.

This Haggis is made up of 45% Lambs Lungs, 19% Oatmeal and the remainder contains Beef Suet, Water, Onion, Salt and spices.

The best before date on the tin I have just used is June 2010, so this has a great shelf life. It does not give any nutrional values on the tin, but I would assume the calorie and fat values will be high.

This tin of Grant's Haggis can be bought in most supermarkets and is priced around 69p. One tin gives me two generous portions.

Grants' manufacturing plant is in Galston, Scotland.

Summary: At under £1 it is worth a try....