Scottish Haggis IN A CAN!! – WHAT ARE WE EATING??? – The Wolfe Pit




Canned premium Haggis……the National Food of Scotland! What is Haggis?? Is it any good? Watch and see!

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45 replies
  1. Iain Mo
    Iain Mo says:

    This is a pretty accurate assessment from the TheWolfePit. I'm Scottish and a haggis lover so I thought I would add my tuppence worth. Firstly, as TheWolfePit suggests, this is not "premium" by any stretch of the imagination. I would also argue, it's not really haggis either. Two of the three main ingredients are missing. Both the heart and liver may not sound appetising to some but they are both vital ingredients in haggis when it comes to flavour (as well as being very nutritional). I would therefore describe this product more like 'fake haggis' rather than 'premium haggis', or 'haggis like' rather than real haggis. A top tip for all types of haggis, ensure it is thoroughly heated all the way through to soften up the suet. This ensures a softer and more palatable texture. On a similar note, Rekorderlig Cider is not really a cider, it is more of an alco-pop.

    Reply
  2. Maggie H
    Maggie H says:

    I cooked a haggis once. I put it in a saucepan and steamed it. Within a short time it expanded and burst out the pan and exploded all over the stove. It took me hours to clean it up. Never again???

    Reply
  3. Paul Wilson
    Paul Wilson says:

    You need to have Turnip (Neeps) with Haggis Boil like potatoes with salt drain then mash with a good dod of Butter. There are some nasty Haggis out there I wouldn't touch tinned with a barge pole or any that had made in the UK on it. There is a serious campaign going on to remove anything Scottish just now which is creating a lot of anger here in Scotland! even Whisky is getting the product of Scotland removed and getting wrapped in a Union Flag. Many Scots are now using the mantra if it has the Union Jack put it back! Saor Alba gu brath!

    Reply
  4. Richard Dickson
    Richard Dickson says:

    US health regulations will not allow true Haggis to be imported as it contains Hearts, lungs and stock for their health reasons. That Grants is made with just lungs. True Haggis is 10 times tastier.

    Reply
  5. BotoCorDeRosa
    BotoCorDeRosa says:

    Food of the Gods.
    If I’m honest, being a Scot, I’ve never had a need to try the canned product as you can request some from a butcher a few days in advance or buy it from a supermarket.
    It’s a bit more difficult to find in a supermarket outwith Jan/early Feb though as that’s official haggis hunting season.
    I guess the butcher knows a poacher. ?

    Reply
  6. Lily Xxx
    Lily Xxx says:

    Canned haggis ? if this is good to you try the real traditional haggis or even the traditional burns dish “haggis, neeps and tatties” potatoes, turnip and haggis ?? to die for

    Reply
  7. mr niceguy
    mr niceguy says:

    As someone who lives in Scotland i have had that very same can of haggis and it is nice, in 1786 our most famous poet robert burns wrote 'address to a haggis' in appreciation of haggis and the poem is read out on his birthday January 25th before eating it with turnips and potatoes or as we say neeps and tatties.

    Reply
  8. Sinclair 15
    Sinclair 15 says:

    I'm Scottish, Aberdeen (north east of Scotland) and I hate normal haggis. Vegetarian haggis with some spice through it, mashed neep, white pudding and a dram on a cold winters night though…oh yes.

    Reply
  9. Sinclair 15
    Sinclair 15 says:

    I'm Scottish, Aberdeen (north east of Scotland) and I hate normal haggis. Vegetarian haggis with some spice through it, mashed neep, white pudding and a dram on a cold winters night though…oh yes.

    Reply
  10. robert young
    robert young says:

    MPORTS of traditional Scottish haggis have been banned in the United States since 1971. The US Department of Agriculture (USDA) has long objected to one of the key ingredients in haggis – sheep's lung. No food for human consumption, whether made locally in the USA or imported from overseas, can contain sheep's lung

    Reply

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