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2010, Products, prices, and options are no longer being updated on this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
see our new website, www.kilts-n-stuff.com, for the most up-to-date
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
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.
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.
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.
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.
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.
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.
FHPH, 4 Pound
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.
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.
100% USDA choice sirloin beef, beef liver, re-hydrated oats, refined
beef suet, water, onions, and spices. No artificial colors, flavors,
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!
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
Yields more than 20 4oz. servings, or almost 30 3oz. servings.
Haggis A Little History
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.
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!"
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
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
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