We've Got Haggis!
We have haggis for everyone! If you have never tried haggis before, give our Highland beef haggis a try. It's a very mild haggis, that almost everyone will like. If you already know you like haggis, try our traditional lamb (Lorie's favorite) — we're pretty sure you'll love it!
The newest addition to our line is what we are calling "hard-core" haggis, made specifically for the haggis enthusiast. If you love a traditional lamb haggis, you need to try it. The boys and I love the hard-core haggis. I cook it up two or three times a month with a big batch of fried potatoes for breakfast , and not only are there never any leftovers, but I don't even have to call the kids for breakfast because they can smell it from across the house! :-)
We even have vegetarian haggis. Yes, you read that right, vegetarian haggis. (Made from the innards of the Highland soy-beast o'course). Looks and tastes almost like the real thing. Buy it for yourself or as a gift for your vegetarian friends! By the way, there is no stomach or casing included with canned haggis. If you would like haggis in a casing, please see our presentation haggis and presentation kits below.
We also have frozen presentation haggis and presentation haggis kits available for your special occasions. Also a really nice little book of haggis history.
The Haggis
at W
In 1746 after the Battle of Culloden, a small group of Jacobite soldiers
led by James Moir, Laird of Stoneywood, were on the run. They had paused
on the slope of Bennachie to light a fire and cook themselves a meal,
thinking themselves safe from persuit. Just as they were cooking a haggis
in a pot, they were surprised by a troop of Hanoverian soldiers.
As they Sprang up to flee, the pot was overturned and the haggis rolled
out. An English trooper caught it on his bayonet, whereupon the haggis
disintegrated, showering him and his companions with its boiling hot contents,
temporarily halting the chase.
As the refugees made their escape, one of Stoneywood's companions, John
Gunn, called out in Gaelic:
"Even the Haggis, God bless her, can charge downhill!"
Why Beef instead of Mutton?
That is an often-asked
question. "Despite the association of haggis with sheep, it is a
dish that can be made from other animals." writes Clarissa Dickson
Wright in her book The Haggis: A Little History. Scottish variations
include beef, pork, venison and vegetarian. Historians confirm that the
early dominant livestock in the Scottish Highlands were the unique shaggy
Highland Cattle that date back to the 6th century, and history is full
of accounts of Scottish Drovers driving their herds of cattle southward
into England to market. Sheep became the more dominant livestock during
the 18th century. So both are correct for authentic haggis.
What do you
serve with haggis?
"Neeps and tatties"
are Scottish names for rutabagas and potatoes cooked the traditional Scottish
way. They serve as the traditional accompaniment to haggis and for good
reason - the three dishes go wonderfully well together. The tatties are
mashed potatoes, and we recommend using red potatoes, along with lots
of sweet butter. (A feast of haggis, neeps, and tatties is not the right
occasion to get low-fat crazy. Besides, you should give yourself permission
to indulge yourself every once in a while!) Scottish "neeps"
are rutabagas (B. n. napobrassica). The name comes from the Swedish "rotabagge",
which is why this vegetable is also called a "Swede" or "Swedish
turnip" in England. Absolutely do not use American turnips as a substitute,
as the taste simply will not work as well. To prepare the neeps, peel
a fresh rutabaga and cut into 1" cubes. Boil, drain, and whip them
into a frenzy with some salt, pepper, and ,of course, butter. If you have
trouble finding rutabaga of any description in your supermarket, we have
some excellent canned rutabaga available at the Caledonian Kitchen.
Haggis, a Breakfast
of Champions
At many Bed and Breakfast
establishments in Scotland, haggis is served for breakfast as a part of
the wonderful "Full Scottish Breakfast". You can usually find
eggs, porridge, bacon, haggis, black pudding, kippers, tomatoes, scones,
pastries, toast, as well as all the great jams and marmalades Scotland
is famous for in that tremendous breakfast. Additionally, Haggis goes
beautifully with scrambled eggs or over toast points on a more continental
style of breakfast
Ideal Finishing
Touches
Haggis, neeps, and
tatties were NOT the food of nobility. They were prepared and eaten in
humble crofts in Scotland. They are the food of the common man, but they
also represent the crown jewels of the culinary Folk Art of Scotland.
Among the finishing touches to this extraordinary meal would be an oat
bread or any other whole grain brown bread. Add a good pint of brown ale
such as McEwan's and you'll have a meal our Scottish ancestors would have
relished. A bit of tea and homemade Shortbread in front of a fire would
be the perfect finish, as well as the prelude to a round of good single
malt.
Subscribe to our Email Newsletter!
Would you like
to be notified of new products, sales, and special offers?
Click the link below to go to our subscription form.
