Warning: Posting contains graphic details
I’m a big fan of Scotland’s national dish, haggis. Three years ago on our first visit to my favorite UK country, our friends cooked up a big dinner of haggis, neeps, and tatties. I know it doesn’t sound as wonderful to you as, say, a big steak with a baked potato, but really, don’t knock it till you’ve tried it. I’ve thought about the beauty of the well-balanced fork full of peppery haggis, mashed turnips and potatoes on many occasions since that night, wishing for my next chance to have it again. I even searched in vain around DC for a grocery which stocked haggis.
Sometimes I think it’s a good policy to just enjoy food without knowing what’s in it or how it’s prepared. For example, it’s hard to truly enjoy a couple of pieces of baklava after you’ve slathered pounds of butter onto the phyllo dough. That’s been my attitude towards haggis, too. Until today.
I just couldn’t help myself when I walked into Tesco Metro supermarket and headed straight towards the meat section. I picked up the haggis and didn’t even flinch. Are you ready? Do you really want to know?
pork lung (33%)
pork fat
pork liver (11%)
pork heart (1%)
something called “rusk”
I haven’t looked up “rusk” yet, but not because I’m afraid – just because I’m lazy. Whatever it is, I’m still going to eat haggis with gusto.
FYI – Vegetarian haggis, although tasty, just doesn’t quite measure up. It’s a little too dry and more easily falls off the fork.
-s
Tags: Edinburgh, Travel, Tag Index
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July 8th, 2006 at 9:30 pm
I was all intrigued by “rusk”, especially when it failed to show up in “Cooking A to Z”. Wikipedia burst my bubble though, calling it a biscuit or a twice-baked bread. Certainly the “lowlight” of haggis.
As for eating it … well, on with you then.
July 9th, 2006 at 12:26 pm
I have found a little butcher shop which advertizes fresh meats and sausages. Perhaps I can see if they can make some haggis. However, after having tried the Greek version (mostly derived from sheep), I am not going to be rushing out today, or the next day, or…
July 11th, 2006 at 9:33 am
Feh.