Haggis does not sound appealing. All I could recall before ordering it for the first time in Scotland was that it contained sheep’s lung and stomach. In truth, I had ordered it once on Burns Night in New York and was given what I assumed was the inoffensive American version. Now here we were in Scotland and trying the real thing.
It’s actually quite good. It looks and tastes bit a lot like the buckwheat (kasha) with mushroom sauce you’ll get at a Polish or Ukrainian restaurant. Its consistency is similar to Thanksgiving stuffing and as you might expect, it pairs well with both veggies and meat.
We had haggis in the following forms:, each as good as the next:
- Haggis, neeps (rutabaga), and tatties (potatoes)
- Haggis Benedict
- Burger with haggis and cheese sauce
- Full Scottish breakfast
If I had to choose a favorite recipe above, it would probably be the audacity of the haggis Benedict, combining haggis with poached egg in a classic brunch recipe.