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NOTE — As of January 2010, Products, prices, and options are no longer being updated on this site. However, this page is still a great resource, so we've left it here for you!

Please see our new website, www.kilts-n-stuff.com, for the most up-to-date product info.

We've Got Haggis!

We have haggis for everyone! If you have never tried haggis before, give our Highland beef haggis a try. It's a very mild haggis, that almost everyone will like. If you already know you like haggis, try our traditional lamb (Lorie's favorite) — we're pretty sure you'll love it!

The newest addition to our line is what we are calling "hard-core" haggis, made specifically for the haggis enthusiast. If you love a traditional lamb haggis, you need to try it. The boys and I love the hard-core haggis. I cook it up two or three times a month with a big batch of fried potatoes for breakfast , and not only are there never any leftovers, but I don't even have to call the kids for breakfast because they can smell it from across the house! :-)

We even have vegetarian haggis. Yes, you read that right, vegetarian haggis. (Made from the innards of the Highland soy-beast o'course). Looks and tastes almost like the real thing. Buy it for yourself or as a gift for your vegetarian friends! By the way, there is no stomach or casing included with canned haggis. If you would like haggis in a casing, please see our presentation haggis and presentation kits below.

We also have frozen presentation haggis and presentation haggis kits available for your special occasions. Also a really nice little book of haggis history.

Highland Beef Haggis

Highland Beef Haggis
FHHB – $10
Our highland beef haggis is more suited to American palates than the traditional lamb. For reference, it tastes a lot like corned-beef hash. If you've never tried haggis before, and just aren't sure, give this one a try!
If you are concerned about authenticity, there is evidence that Highland cattle were as common historically as sheep were in Scotland, so beef haggis is probably just as authentic as lamb.
14.5 oz. can. Made in the USA.
Ingredients: 100% USDA Highland beef, hydrated pin oats, water, refined beef suet, beef liver, onions, and spices. No artificial colors, flavors, or perservatives.

 

Traditional Lamb Haggis

Traditional Lamb Haggis
FHLT – $10
Lamb is not quite as suited to American palates as beef, but tends to be more traditional in haggis recipes. We have found that most customers end up liking the lamb haggis better than the beef. Try them both and let us know what you think! The boys and I have graduated on to the Hard-core haggis (below), but the traditional lamb has remained Lories favorite.
14.5 once can. Made in the USA.
Ingredients: Water, lamb, hydrated pin oats, beef liver, refined beef suet, salt, onions, and spices. No artificial colors, flavors, or perservatives.

Hard-core Haggis

Hard-core Haggis
FHHC– $10
If you really love haggis, this is the haggis for you! We call it "hard-core" haggis, and it is definitely made for the haggis enthusiast. If you love a traditional lamb haggis, you need to try it. The boys and I love it. I cook it up two or three times a month with a big batch of fried potatoes for breakfast, and not only are there never any leftovers, but I don't even have to call the kids for breakfast because they can smell it from across the house! :-) 15 oz.can. Made in the USA.
Ingredients: Water, lamb heart, oats, lamb liver, pork fat, salt, dehydrated onions, and natural flavors. No artificial colors, flavors, or perservatives.

Vegetarian Haggis
FHVG – $10
Yes, you read that right! Not only is it vegetarian, but it is the best vegetarian haggis available. (There's only one other vegetarian haggis that we know of. We haven't tried it, but we have heard from several customers that it's pretty gross). Our vegetarian haggis tastes so much like the real thing that you probably couldn't tell the difference if you didn't know it was vegetarian. 14.5 oz. can. Made in the USA.

Ingredients: Water, pin oats, textured vegetable protein, crushed pecans, canola oil, vegetable margarine, black beans, field peas, mushrooms, onions, olive oil, nutritional yeast, and spices. No artificial colors, flavors, or perservatives.

Sorry — Temporarily unavailable.

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Vegetarian Haggis

More Vegetarian Haggis!
FHV2 – $10
Because our other Vegie Haggis is temporarily unavailable, we've picked up another brand you might like. We haven't tried it yet, so I can't provide a product review at this time, but our supplier tells us it's very good.
15 oz. can. Made in the USA.
Ingredients:
Water, partially hydrogentated soybean and cottonseed oil, rutabaga, lentils, kidney beans, mushrooms, oats, spices, dehydrated onion, salt, and carmel color. Free from artificial colors, flavors and preservatives.

Presentation Haggis

Presentation Haggis

Presentation Haggis
FHPH, 4 Pound – $59
FHPH, 8 Pound – $99
Unless you plan to find a sheep's stomach and make your own haggis from scratch, serving our presentation haggis to the guests at your next party, banquet, or Burns supper is the next best thing! Frozen fresh in a traditionally-shaped fiber casing, our presentation haggis is rushed to you, ready to be cooked, presented, and served.
The 4 Lb. haggis yields 16 4oz. servings, or 20 3oz. servings.
The 8 Lb. haggis yields 32 4oz. servings, or 40 3oz. servings.

Important Note: This is a perishable item and ships separately, from a different location, in a perishable foods shipping container. When checking out, you must choose either 2nd Day Air or Next Day Air as your shipping method, or we cannot ship the order. Please place a separate order for any additional items, as they will need to be shipped separately.
If you choose Next Day Air, the haggis will arrive completely frozen, and can be safely put in your freezer. If you choose 2nd Day Air, the haggis will have begun to thaw slightly, and is better off placed in the fridge.
In planning your delivery date, keep in mind that it will take a couple of days in the refrigerator to thaw before cooking.
Ingredients: 100% USDA choice sirloin beef, beef liver, re-hydrated oats, refined beef suet, water, onions, and spices. No artificial colors, flavors, or perservatives.
Cooking Instructions: Thaw completely in the fridge a couple of days. Prick a few steam holes in the casing with a pin. Do not boil - cook over medium-high steam until hot, about 1 hour for a 4 pounder, and 2 hours for an 8 pounder. Present and enjoy!

Presentation Haggis Kit
FHPK – $69
Just stuff, steam, and serve! Prepare your presentation haggis when you want to, rather than timing it just right as with the frozen haggis. You also save money on shipping because the kit doesn't need to be shipped overnight, and you can choose to present any one of the four different kinds of haggis we have available.
Kit Includes: 6 cans of haggis (your choice of any of the four varieties above), casing (the same casing as our frozen prsentation haggis), pre-cut string to bind the end of the casing, and easy preparation instructions.
Yields more than 20 4oz. servings, or almost 30 3oz. servings.

The Haggis - A Little History

The Haggis – A Little History
BHLH – $15
This is a really interesting little book! At 59 pages it is a fairly quick read, and it has some really fascinating history about the haggis. It is a nice little hard-cover, and makes a nice presentation. From the back cover:
"Myth and mystery have surrounded the origins of the haggis. Where did it come from? What does the name mean? What is it made of? This delightful little book dispels the myths and reveals the fascinating truth about Scotland's most famous dish."
59 pages, hard-cover with dust-jacket, measures 4 1/2" x 6". Written by Clarissa Dickson Wright and illustrated by Clare Hewitt.

The Haggis at War
In 1746 after the Battle of Culloden, a small group of Jacobite soldiers led by James Moir, Laird of Stoneywood, were on the run. They had paused on the slope of Bennachie to light a fire and cook themselves a meal, thinking themselves safe from persuit. Just as they were cooking a haggis in a pot, they were surprised by a troop of Hanoverian soldiers.
As they Sprang up to flee, the pot was overturned and the haggis rolled out. An English trooper caught it on his bayonet, whereupon the haggis disintegrated, showering him and his companions with its boiling hot contents, temporarily halting the chase.
As the refugees made their escape, one of Stoneywood's companions, John Gunn, called out in Gaelic:
"Even the Haggis, God bless her, can charge downhill!"

Highland Beef

Why Beef instead of Mutton?
That is an often-asked question. "Despite the association of haggis with sheep, it is a dish that can be made from other animals." writes Clarissa Dickson Wright in her book The Haggis: A Little History. Scottish variations include beef, pork, venison and vegetarian. Historians confirm that the early dominant livestock in the Scottish Highlands were the unique shaggy Highland Cattle that date back to the 6th century, and history is full of accounts of Scottish Drovers driving their herds of cattle southward into England to market. Sheep became the more dominant livestock during the 18th century. So both are correct for authentic haggis.

What do you serve with haggis?
"Neeps and tatties" are Scottish names for rutabagas and potatoes cooked the traditional Scottish way. They serve as the traditional accompaniment to haggis and for good reason - the three dishes go wonderfully well together. The tatties are mashed potatoes, and we recommend using red potatoes, along with lots of sweet butter. (A feast of haggis, neeps, and tatties is not the right occasion to get low-fat crazy. Besides, you should give yourself permission to indulge yourself every once in a while!) Scottish "neeps" are rutabagas (B. n. napobrassica). The name comes from the Swedish "rotabagge", which is why this vegetable is also called a "Swede" or "Swedish turnip" in England. Absolutely do not use American turnips as a substitute, as the taste simply will not work as well. To prepare the neeps, peel a fresh rutabaga and cut into 1" cubes. Boil, drain, and whip them into a frenzy with some salt, pepper, and ,of course, butter. If you have trouble finding rutabaga of any description in your supermarket, we have some excellent canned rutabaga available at the Caledonian Kitchen.

Haggis, a Breakfast of Champions
At many Bed and Breakfast establishments in Scotland, haggis is served for breakfast as a part of the wonderful "Full Scottish Breakfast". You can usually find eggs, porridge, bacon, haggis, black pudding, kippers, tomatoes, scones, pastries, toast, as well as all the great jams and marmalades Scotland is famous for in that tremendous breakfast. Additionally, Haggis goes beautifully with scrambled eggs or over toast points on a more continental style of breakfast

Ideal Finishing Touches
Haggis, neeps, and tatties were NOT the food of nobility. They were prepared and eaten in humble crofts in Scotland. They are the food of the common man, but they also represent the crown jewels of the culinary Folk Art of Scotland. Among the finishing touches to this extraordinary meal would be an oat bread or any other whole grain brown bread. Add a good pint of brown ale such as McEwan's and you'll have a meal our Scottish ancestors would have relished. A bit of tea and homemade Shortbread in front of a fire would be the perfect finish, as well as the prelude to a round of good single malt.

 

   
 

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