Skip to comments.Scots ask US to lift haggis ban
Posted on 01/20/2008 9:33:32 AM PST by Stoat
Scots ask US to lift haggis ban
Imports of Scotland's iconic dish were banned by the US in 1989 in the wake of the BSE scare because it contains offal ingredients such as sheep lungs.
Only an offal-free version of haggis is available in the US.
The move would be backed by renowned haggis maker Macsween, which believes the American market could be a very lucrative one.
A Scottish Government spokeswoman said it "will consider engaging the US government on its haggis export ban, if there is popular support for such a move from within our world famous haggis producers".
Jo Macsween, a co-director of family company Macsween, said she hoped to see the ban overturned.
"The market is massive because there are so many expat Scots there and once Americans try a good quality haggis, they can't get enough of it," she added.
The dish, traditionally served with tatties and neeps on Burns' night, usually contains a sheeps lungs, liver and heart minced with onion, oatmeal, suet, spices and salt mixed with stock.
It is then boiled in the animal's stomach for around three hours.
A spokesman for the US Department of Agriculture said: "We do not allow importation because of the UK's BSE status."
"Sheep are susceptible to TSE's and thus the US takes precautions on importing those ruminants from BSE-affected countries."
However, a spokesman for Britain's Food Standards Agency said: "We see no reason at all why people cannot eat haggis safely, so long as manufacturers follow hygiene legislation.
"We have the strictest BSE controls in the world."
Neeps & Tatties!!! MMMMmmm!!!
Turnips and Potatoes.
Oh, and a wee dram of whiskey!
anything that has sheep lungs in it is not the food line i want to be in!
I’ll stick to the meat (pork) & steak pies! Stewart’s Bakery in Kearney, NJ makes the best!
Tatties are mashed potatoes and neeps are turnips. Don't know about Burns' Night.
Ditto to that !!!
Happy Haggis Day!
Ah yes, I can see the ads now - Haggis it offal good!
Haggis, neeps and tatties
A one kilogram haggis should be boiled in a large pot for approximately 20 minutes. For larger sizes, consult the label for boiling time. Vegetarians should look out for the many variations of vegetarian haggis.
4 large turnips
2 teaspoons caster sugar
1 teaspoon salt
Peel and quarter the turnips. Boil for 25 minutes or until soft. Drain and mash, adding the butter, sugar and salt.
6 large Maris Piper potatoes
70 g butter
salt and pepper
Peel and quarter the potatoes. Boil for 20 minutes or until soft. Drain and mash. Scold the milk by bringing it to the boil. Remove from the heat and add the butter. Add the milk mixture to the mash until preferred consistency. Season to taste with salt and pepper.
6 heaped tablespoons porridge oats
3 tablespoons honey
1.5 pints of double cream
2 teaspoons caster sugar
Cover a baking tray with parchment. Preheat oven to 160°C. Mix the honey and oatmeal thoroughly, spread the mixture on the parchment into 10 thin round shapes. Cook for 10-20 minutes until golden brown. Allow to cool. These will become wafer like when cold. Whip the cream and sugar together, add the raspberries and two of the wafers broken up. Gently stir the mixture to create a marble effect. Spoon into a cold bowl or glass dish and place a wafer on top.
2 cups of porridge oats
1 cup of flour
2 pinches of salt
butter or margarine
half a cup of boiling water
Pre-heat your oven to 200°C. Take a bowl and mix together the dry ingredients (you can add an optional pinch of soda bicarbonate to make them rise a little). Using a knife, cut three-quarters of a cup of butter or margarine through the dry ingredients until it looks like coarse bread crumbs. Add the boiling water and mix thoroughly until it forms a dough. Take a rolling pin and roll the dough into a thin sheet. Cut the dough into small round sections (about 7cm across) and place on a greased baking tray. Finally, cook your portions in the preheated oven for around 10 minutes.
“Don’t know about Burns’ Night.”
Me neither but I am imagining cold haggis sandwiches the next day.
When haggis don’t have offal, the terrorists win.
I’ve never had Haggis, but I have to wonder if the main objection is that you know what’s in it. I mean - do you eat hotdogs?
Burns Night: the celebration of Robert Burns birthday...or just an excuse to eat Haggis. :)
Robert Burns: poet, balladeer and Scotland's favourite son. Each year on January 25, the great man's presumed birthday, Scots everywhere take time out to honour a national icon. Whether it's a full-blown Burns Supper or a quiet night of reading poetry, Burns Night is a night for all Scots.
Tatties - potatoes cut up and then mashed with milk and butter. Sometimes spices are added.
Neeps - Swede (a green leafy vegetable that grows in cold climes - from the turnip family - turnip greens come in all sorts) with salt and pepper.
I’ve seen other sorts of tatties that are spuds cut into eights and allowed to fry in about 1/2” of oil, seasoned to taste.
The thing to remember about Scottish cuisine: there’s a reason you don’t see “Scottish Restaurants” in the phone book, despite the number of Scots ex-pats who have come to the US over the last 250+ years: most Scottish cuisine is very poor fare. The Highlanders were a poor and persecuted people, and their food was more or less than what was left over. Traditional haggis is but one example of this: offal, oats and spices, served up in a sheeps stomach.
You’re not about to see that served up on the Food Network by any of their shiney-happy-people chefs.
Even malt whisky is the result of poverty. Most people don’t know this, but the Scots used to drink ale, not whisky, as their national drink.
Then the English levied a malt tax on all products made from malted grains - by volume. You pay more tax on beer than whisky and so the nation of Scotland became moonshiners up in the hollows and glens. US moonshiners in the south have as their heritage the Scottish tax avoidance of the malt tax - US moonshiners just use corn instead of barley as their feedstock. Anyway, you get the idea — the Scots were poor, they weren’t about to pay a tax on their booze, so they went to whisky as a means of avoiding the malt tax and the rest, as they say, is history.
Imported Haggis in a tin can sounds almost as yummy as old shoe filled with cat shit.
If the market for haggis was so “massive” here in the U.S., there’d be an American maker of the stuff.
Well, to quote Manfred Mann, it ain’t my cup of meat, but if someone wants to eat sheep’s lungs, that’s their call.
Does that mean that when Haggis is outlawed only outlaws will have Haggis?
There’s always a reason for the flavor of libations and spices in every neck of the woods. Whereas in the equatorial climes spices and peppers in particular are used to mask the smell of rotted meat, I imagine the scotch whiskey that’ll melt the eyeballs out of a cat is designed to kill whatever accompanies the field dressed garbage they eat.
Aye. Before slicing the Haggis, you can recite "Ode to a Haggis" by Robert Burns...as is traditional.
An' afterwards, wit a full belly, ye can recite this lal dittay:
Ode Tae A Fart
Oh whit a sleekit horrible beastie
lurks in your belly after the feastie
Jist as you sit doon amang yer kin
There starts tae stir an enormous win
The neeps ntatties n mushy peas
Start workin like a gentle breeze
But soon the puddin wi the sauncie face
Will hae ye blowin a ower the place
Nae matter whit the hell ye dae
Abodys gonny huv tae pay
Even when ye try tae stifle
Its like a bullet oot a rifle
Ye hawd yer bum ticht tae the chair
An try tae stop the leakin air
Shiftin yersel fae cheek tae cheek
An pray tae god it disnae reek
But aw yer efforts go asunder
When oot it comes, a clap o thunder
Richochets aroon the room
Michty me a sonic boom!
God Almichty it fairly reeks
Hope a huvnae shat ma breeks
Tae the bog a better scurry
Aw whit the hell, its no ma worry
Abody roon aboot me chokin
Wan or twa ur nearly boakin
All feel better fur a while
Canny help but raise a smile
Wis him! I shout wi accusin glower
Alas too late, hes just keeled ower
Ye durty bugger! they shout and stare
A dinna feel welcome any mair
But where ye go ,let yer win gang free
Sounds like jist the job tae me
But whit a fuss at Bobbys party
Owe the sake O wan wee farty.
Not to mention the slight risk of tuberculosis from lung tissues.
I didn’t ealize there was a haggis ban.
No wonder I couldn’t find it in the Walmart Deli
Haggis Ping :-)
The results of the Scots poverty was still evident 20 years ago when I visited Scotland. A post office employee in a small town refused to accept a book that I wanted to send home to the US because it was too heavy and would cost to much in postage. I had the money in my hand (rich American) but according to her it was ‘too dear’ (too expensive) and she refused it.
Address to a Haggis.
Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang’s my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.
His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither’d rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!
But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.
Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis!
You can get it there after midnight, but only if you know the secret password.
Piping in the Haggis
Address to the Haggis
Toast to the Haggis
Actually this soup sounds good to me and easy to prepare. I could try this. I suppose 100g and 500g is like a half cup and a cup.
1 small chicken
8 soaked prunes: stones removed and saved
100g diced bacon
500g leeks: washed and thinly sliced
2 litres of water
1 teaspoon chopped tarragon
salt and pepper
Remove the skin from the chicken and place in a large pan, together with the bacon and prune stones. Cover with water and bring to the boil. Keep covered and simmer for two hours. Strain off the liquid, remove the stones and roughly chop the chicken. Add the chopped chicken, leeks, tarragon, salt and pepper to the liquid and bring to the boil. Simmer for 20 minutes. Add prunes at the end of cooking time and serve.
Scots eating foods Americans don’t want to eat
For the brave.
Haggis eaters should form a victim group to express their grievances. The Democrats will make the right to eat haggis part of their party platform.
Thank you so very much!
Useful information for any of us who might like to give it a try.
Welcome to Free Republic! I hope that you will return regularly :-)
Sounds pretty "offal" to me.
Sorry, my mistake....I misread your signup date.
Thank you anyway for the information :-)
Thanks very much for posting! A worthwhile video that all should see who are interested in Haggis and Scottish traditions.
Considerin’ that the Scots have invented just about everything I choose to celebrate frequently.
I think Mike Meyers is right, all Scottish food is based on a dare.
I think I’ve suddenly turned vegetarian.
I've had the U.S. version of haggis. I had always assumed that it had been cooked in a sheep stomach -- it certainly looked like one.
For the record, it was surprisingly mild and inoffensive. Don't think I'd want it every day, but a slice of it as an appetizer accompanied by a wee dram (or two), it wasn't bad. A slight liverish taste (since I'm OK with liver, no problem for me). But then, mine wasn't authentic.
I'll be going to Edinburgh this summer, so I may try the real thing.
Every year when the British Open is televised, we are reminded that the Scots say “If there’s nae wind, there’s nae golf.” Perhaps we should add “If there’s nae lungs, there’s nae haggis.”
* 1 sheep’s lung (illegal in the U.S.; may be omitted if not available)
* 1 sheep’s stomach
* 1 sheep heart
* 1 sheep liver
* 1/2 lb fresh suet (kidney leaf fat is preferred)
* 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
* 3 onions, finely chopped
* 1 teaspoon salt
* 1 teaspoon freshly ground pepper
* 1/2 teaspoon cayenne
* 1/2 teaspoon nutmeg
* 3/4 cup stock
Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.
Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.
Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with “neeps, tatties and nips” — mashed turnips, mashed potatoes, nips of whiskey.
Robert Burns wrote Auld Lange Syne, among other tunes. Hubby and I jam with a guy who is a direct descendant of Robert Burns, although he’s never mentioned this particular treat...