Simon Howie Haggis - 40p!!

emr_2

my local farmfoods are selling a large frozen Simon Howie haggis at 40p. Best before end of november.

also selling "Burns Truffles" - like meatballs only made of haggis; with peppercorn sauce. also only 40p.


frozen diced swede (for the bashed neeps) is also 40p for a big bag, and they had fresh potatoes at 50p a bag.

so that makes a great meal for about 6 people for the sum of £1.30. in the Scottish summertime, it's never too cold for haggis!

ant2006

What is Haggis?
I've eaten it on a couple of occasions and enjoyed it, but what is it?

meggie-lizzie

ant2006 wrote:

What is Haggis?
I've eaten it on a couple of occasions and enjoyed it, but what is it?

You don't want to know!!!!!:eek:

1 sheep's stomach bag plus the pluck (lights, liver and heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 large Onions, chopped
Salt and pepper about 1/4 pint beef stock. Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. !!!!!! the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8 servings.

Tallyho_2

Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour

emr_2

I first tasted haggis when I was about 20 - my dad didn't like it, so we never had it at home. But my BF's family ate it regularly, so they invited me round to try. It's really tasty, if you have it with mashed swede and mashed potatoes. very filling too! Nowadays you can buy veggie haggis, which is made from lentils, nuts and oatmeal etc and is also yummy. both kinds are very good for you, which is a bonus.

withabix

I would only eat a Haggis that I knew the provenance of.

Apparently the ones which run anticlockwise round the mountains are tastier than the ones that run clockwise.

You can tell the difference from the lengths of their left and right legs....

Seriously though, I have a couple in the freezer from here, from a little 9 month 'jaunt' I had there last year:

http://www.charlesmacleod.co.uk/index1.htm

Best black pudding and haggis you can get!!

neelpeel

I keep on hearing people talk about that Stornaway butchers. Must be fantastic to get such great word of mouth.
I heard that the black pudding is top notch.
Quite tempted now that i see they do internet sales...

mitchy74

You are not allowed to use sheeps stomach linings now in the manufacture of Haggis, it has to be an artificial substitue called a 'bung' which is far healthier. I dont think it has Heart in it either, im sure its just lungs and liver.

The best Haggis up here, without a doubt is a company called McSweens in Edinburgh.

Rave

I love Haggis, but my nearest Farmfoods is a good way away in Erith. I wish I'd known while I was a bus driving trainee, we drove round there a fair bit. I got my Stardrops from the Wilkos in Thamesmead but never spotted the Farmfoods:(.

Anyone who is squeamish about it containing sheep's offal should shut their eyes and put some in their mouth. If you're anything like me you'll not care after that:). It's a bit like learning to eat steak so rare there's blood dripping out- counterintuitive at first, but once you've tasted it....

mclaren_2

mitchy74 wrote:

The best Haggis up here, without a doubt is a company called McSweens in Edinburgh.

totally agree. btw, imho buy mcsweens if you can, or a brand name, the ff haggis isnt what i would call haggis, it dont taste proper - and i love haggis, canny get enough o it, but the ff stuff can put you off.

me thinks i need a trip up to mcsweens today lol

alared

Surely they`re out of season at the moment.
The haggis shooting doesn`t begin `til Nov.