Thursday, November 13, 2008

The Foodstuff Formerly Known as Haggis

I have a coworker whose family and neighbors keep a variety of livestock: pigs, sheep, are chickens livestock? Her husband, it turns out, is a regular charcutier. He cures meat; he turns it into sausage. He also makes haggis. Last week at work I peppered poor J. with questions, finally eliciting an invitation to their next sausage making day. She must have told her husband about my interest in things food because the next day he came into work, invited me to meet the pigs, and asked if I had ever had haggis and whether I might like to try his. I told him I hadn't and that yes, I would. Following his instructions I pan fried it until golden on both sides and I had it for lunch yesterday. I can report that it was delicious. The texture was pleasing, the flavor was savory and earthy (I think that word 'umami' might fit here). I think it so unfortunate the reputation some foods have. I have rarely heard the word haggis without an accompanying derogatory word or sound or scrunching of the nose. If what I ate is at all representative of haggis at large, its reputation is completely undeserved. I suggest we rename haggis and watch as people try it and like it.

1 comment:

Lois B said...

Emily, I found your blog via the Cookie Network and have been enjoying it very much. I share your feelings about haggis. I tried it while visiting family in Glasgow. True, I was eating it in a nice restaurant, and it was sliced, sauteed, and served with a red wine reduction, but it was very pleasant, and I'm not usually too keen on organ meats.