<body><div>I tried haggis in Scotland. I really had no desire to try it; but it was offered earlier this morning at the breakfast buffet at the hotel property at which I stayed. When I saw it, I figured trying the national dish of Scotland could not hurt. <h2>I Tried Haggis in Scotland.</h2>Haggis is a savory pudding that is prepared with parts of an animal of which you never knew existed. Actually, haggis is typically comprised of the heart, liver, and lungs of sheep that are minced with suet, chopped onion, oatmeal, salt, and spices mixed with stock. An artificial casing is often used to encase the haggis instead of the more traditional stomach of a sheep.<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4CpKS9_0vYo7nIj00" alt="https://img.particlenews.com/image.php?url=4CpKS9_0vYo7nIj00" width="1920" height="1280" ><figcaption>Photograph ©2024 by Brian Cohen.</figcaption></figure>The haggis I tried this morning was not encased in anything. It was instead on display in a chafing dish to stay warm. I did not have it with neeps and tatties, as they were not available. Neeps is turnips, rutabagas, or swedes; while tatties is potatoes. Both of them are boiled and then mashed separately.Traditional haggis is unavailable in the United States because the consumption of the lungs of an animal is banned.<h2>Final Boarding Call</h2>Although I have no desire to ever try haggis again, it was not the most terrible food which I have ever tasted. In fact, its flavor and texture was reminiscent of chopped liver, which usually contains onions, chopped hard boiled eggs, salt, and pepper.I do not like chopped liver; so that did not help matters.See alsoBecause I tried haggis at a breakfast buffet at a hotel property, I am not sure that I actually had the authentic version of the dish — especially as it was not served encased and accompanied by neeps and tatties……but I have no desire to sample this melange of organ meat again — authentic or otherwise…All photographs ©2024 by Brian Cohen.<ol><li>Congratulations </li><li>But no one cares!</li><li>The venison haggis at the Ubiquitous Chip in Glasgow is quite good and made in house. It tasted more of “ground meat with spices” than anything else.</li><li>That actually sounds pretty good, Mike.</li></ol><ol><li>Thank you for the recommendation.</li></ol><ol><li>Haggis is unavailable in the USA, but if you go to Philadelphia, scrapple is not much different. Scrapple is physically more cohesive than haggis is, and haggis has a more complex flavor profile, but it’s the same general concept.</li></ol>I have heard of scrapple, Pat; but I was never really sure of all of the ingredients.The only thing I knew about scrapple is that I likely would not like it…</div></body>

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I Tried Haggis in Scotland.

I tried haggis in Scotland. I really had no desire to try it; but it was offered earlier this morning at the breakfast buffet at the hotel property at which I stayed. When I saw it, I figured trying the national dish of Scotland could not hurt. I Tried Haggis...