Majestic haggis of the glens proves elusive for US tourists

The Gruniad ^ | November 27, 2003 | John Carvel

[ijcr]

The enduring myth of the haggis still contributes to the Scottish travel trade, according to a poll yesterday that suggested a third of US visitors believe the delicacy to be an animal.

As government statisticians reported the number of North Americans visiting Scotland fell from 606,000 in 1998 to 504,000 last year, the haggis manufacturers Hall's of Broxburn revealed evidence of the misconceptions from an online survey.

The poll of 1,000 US visitors to Scotland found 33% thought haggis was an animal; 23% said they came to Scotland believing they could catch one.

The company said it had interviewed one tourist who thought the haggis was "a wild beast of the Highlands, no bigger than a grouse, which only came out at night". Another claimed it sometimes ventured into the cities, like a fox.

Haggis is traditionally made out of a sheep's stomach filled with liver, heart lung, oatmeal, suet, stock, onions and spices.

Despite the pull of the haggis, the number of foreigners visiting Scotland declined last year, while visits to the UK as a whole increased by more than 1.3m.

[ijcr]

Typical of the Jockanese...they start a myth and then blame Americans.

[HuntsvilleTxVeteran]

We should take them Snipe hunting.

[kitkat]

Maybe if they'd stop serving Haggis more Americans would go to Scotland.

[kitkat]

Maybe if they'd stop serving Haggis more Americans would go to Scotland.

[kitkat]

Sorry, too much Scotch.

[scotsman1]

Oh for heavens sake it was a ' it's an odd world 'type of article in the newspapers here.And now you are turning it into an example of anti-americanism..........grow up.

[scotsman1]

Please see my first post.It also answers your post.

[scotsman1]

Actually haggis is lovely.Have you actually ever tried it?.......or just quipped tired jokes?.

[tbpiper]

Have had my share of good and bad. Some of the worst had a definite snipian flavor to it :-}. It's an importnant part of any Burn's Night dinner along with meat pies, bridies, and mashed neeps.

One may wonder at the traditional relationship between Scotch whisky and haggis,i.e., was Scotch invented because one had to eat haggis or was haggis invented because the cook had a wee bit too much Scotch? Either way, it all worked out well. Slante' Mhath!

[angkor]

[Luke Skyfreeper]

One often yearns
For the land of Burns
The only snag is
The haggis.

[jimtorr]

When I was in Edinburgh years ago, I stopped at a shopping mall on Prince Georges Street (to get out of the rain) at the end of the bridge over the gardens.......I can't recall the name of the bridge, but it's on the castle side of Waverly Station and Hotel.

Anyway, I picked up a humourous, illustrated book that talked of the natural wonders of and the sights to be seen, in Scotland. One of the sections dealt with the wildlife, including the wild haggis.

[tjwmason]

As a sassenach, am I permitted to agree? I was introduced to haggis whilst at university in Scotland, and always eat it on Burn's night with a glass of scotch (the only real whisky), and toast our brothers north of the border.

[mewzilla]

The Scottish version of the jackelope :)

[mewzilla]

Er...that's the jackalope.

[albee]

"Maybe if they'd stop serving Haggis more Americans would go to Scotland."

Lots of laughs...but I wholeheartedly agree that Haggis has got to be some of the worst tasting stuff ever to hit my stomach!

Blech!!!!!

[Rebelbase]

Bad Haggis

[Guenevere]

#13..Our dream vacation is to visit Scotland.

[Agnes Heep]

Sounds a bit like scrapple to me--which actually is not bad if you slice it thin and fry it really crisp on the outside.

[VaMarVet]

Traditional Haggis

1 sheep's pluck (stomach bag)
2 lb.. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.