You take all of a sheep’s organs, and put them in it’s own stomach, and boil it.
What’s shown looks more like black pudding, though it could be a ground haggis sausage. Black pudding is a blood sausage using the pigs blood and binders like barley.
Lol, There was a Louis CK bit years ago where he talked about coming across an outdoor market and a bucket of duck vaginas and he had the same sentiment.
I got my offal origins mixed up, the dish I was thinking of is a Namibian tribal food that uses the intact organs stuffed into the stomach. I’d filed it away under haggis in my head.
You take all of a sheep’s organs, and put them in it’s own stomach, and boil it.
What’s shown looks more like black pudding, though it could be a ground haggis sausage. Black pudding is a blood sausage using the pigs blood and binders like barley.
If that doesn’t make you hungry, I dunno what will.
Nothing is a more visceral depiction of mankind’s dominance over our environment than stuffing a creature inside itself and cooking it.
Lol, There was a Louis CK bit years ago where he talked about coming across an outdoor market and a bucket of duck vaginas and he had the same sentiment.
Met Louis CK once… Funny horrible guy
Or Turducken, where you’re stuffing a creature into a creature into a creature.
https://www.dailymail.co.uk/news/article-2858646/The-Roast-Beast-Restaurant-invents-Lambpigcow-makes-turducken-look-poultry-comparison.html
They also had black pudding (tried that before and it’s pretty tasty). This was similar. I don’t know if it was authentic, but it was quite tasty.
It probably is. A closer look it seems like it’s a ground haggis filling. Good stuff.
OK, cool! Very rich and a bit offal-y (which I enjoy). And well spiced. I’m a fan.
The spice melange?
I def tasted clove and coriander seed.
Why do you think the brits conquered the world? If you had to eat un-spiced haggis you’d probably want to do a little slavery and a touch of plunder.
That looks like the haggis we get here in Glasgow.
It’s always looked like that. You mostly see the texture of the oats instead of the pluck.
I highly recommend veggie haggis though. Seriously, it’s good food.
What goes into veggie haggis? I’d definitely try it.
According to McSween’s website, their haggis contains:
I assume whole organ haggis has gone out of fashion in most places in favour of the ground sort?
I’m not sure what you mean by “whole organ” haggis. I haven’t seen anything different to what I’ve described in the last 50 years.
The stuff we have still has pluck… The offal, but it’s always minced.
Can you find a picture of it? I’d be really interested in seeing if I can get hold of some to try.
I got my offal origins mixed up, the dish I was thinking of is a Namibian tribal food that uses the intact organs stuffed into the stomach. I’d filed it away under haggis in my head.