Quote:
Originally Posted by Greyson
I thought I could eat it until I got to the phrase "enlosed in the stomach lining."
In a typical recipe, the haggis ingredients, including the organ meats, are cooked and then chopped, seasoned and enclosed in the stomach lining, which is then tied with cooking twine. The trussed haggis is then simmered for several hours.
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I can't do it. Give me a kilt and I'll wear it. Eating haggis is probably one of the only parts of my Scottish heritage I will have trouble connecting with. I can understand why some people enjoy it. It apparently tastes like a spicy sausage but, personally I don't intend to find out. Sorry Guy Fiere!