Hispanic Haggis?

Tuesday, March 2, 2010

More than 20 years after it began, the United States is considering ending its ban on importing haggis from Scotland.

Imports from Scotland of this national dish, made from a sheep's "pluck" (heart, liver, and lungs and other offals) have been banned in the United States since concerns grew about BSE back in 1989, according to the British Broadcasting Corporation (BBC).

The BBC went on to explain that Scottish haggis makers are ecstatic that ex-patriots on the other side of the Atlantic will be able to get their product again, and not just on Jan. 25, birthday of the renowned Scottish poet Robert Burns, when it is traditionally washed down with a dram of Scotch whisky.

Macsween Haggis, a major commercial provider, has diversified. An example is a Scottish-Hispanic fusion dish, haggis nachos, which can be eaten year-round. The announcement that imports will be allowed was made a tad late for shipments for the 2010 Super Bowl party.

Haggis, minced with onion, oatmeal, suet, spices and salt, and traditionally simmered in a sheep's stomach for three hours, is said to have a nutty texture and a savoury flavour. We'll take their word on that. There's no indication when real Scottish haggis will be made available in Canada. BF