Posted on 01/31/2017 7:04:31 AM PST by rdl6989
Traditional Scottish haggis has been banned in America since the 1970s.
But now, along with black pudding, Scottish lamb and beef, the dish could be back on the menu stateside.
The US Department of Agriculture has long objected to one of the key ingredients in the Scottish delicacy – sheep’s lung.
(Excerpt) Read more at scotsman.com ...
Black pudding can be delicious as can haggis if made properly. I’m probably the only one excited about this, lol!
What about Kinder Surprise???
I’ve seen other threads about these foods here at FR over the years, so I think some others here will be happy. I’d love to try haggis just once.
Probably not probably.
Miss M,
Nope, looking forward to being able to order Haggis!
Cheers
KYPD
I would just like to point out that — while Kosher laws were not extended to cover Gentiles by the Jerusalem conference that, principally, observed/decided Gentiles did not have to become Jews to be saved — Christians should probably not be eating blood because of what they did clearly state ... so black puddings should be right out.
I love black pudding with my eggs, bacon, beans, sausage for breakfast.
Time to break out the bagpipes
I don’t understand the reason for banning something because it has organ meat. Isn’t some goose liver paté imported?
I don’t either.
***the key ingredients in the Scottish delicacy – sheep’s lung.**
I remember having an old 1930s recipe book which told how to cook beef lung. Mom went on a clean up tear and it disappeared. It had a great recipe for pork sausage in it.
/s
I’ve always had trouble finding good bangers and mash because the authentic bangers have filler in them, sort of like our meatloaf does. In the States, sausage is usually 100% meat, and fillers are seen as dishonest.
It would be nice to have some of the foods from my people available — some days I go out for a bite, but try to not get Italian or Chinese — it’s almost impossible.
I hope these dumb bans are lifted.
The Koreans have a nice blood sausage that has pork blood, rice noodles, rice, and a ton of garlic. It’s good. They dip it in a dry mix of salt and red pepper.
Scottishgourmet.com has a couple of pretty good offerings. Their puddings and haggis (no lungs) is made in the USA. I’ve no experience with what the authentic Scottish products taste like— but these seemed good to me.
There is a fancy restaurant here in Albuquerque which features beef lips and beef cheeks. Having grown up on a diary and seeing what those look like, UGH!!!
How about Kinder Eggs. Ticks me off to no end that I can’t get them for my nieces and nephews here in the states.
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