ORIGINAL: Chickenboy
ORIGINAL: bradfordkay
ORIGINAL: AW1Steve
Son, we keep telling you. You can't do Haggis without a significant amount of single malt 1st. Even Bobbie Burns, the saint of all things Scottish say's you gotta do it that way. [:-] With enough good single malt on board, you'll think it's pretty good. [:D] (Full disclosure---I've never had Haggis in a can. But I've had "Haggis on a plate" and that DEFINATELY called for lots of Scottish Whisky!). [:D]
Disagree... when I first had haggis I was far too young to drink single malt, or any whiskey. In fact, I would have thought at that time that whiskey tastes gross... but I did like haggis.
Spicy barley with some chewy abomasal bits. I've had it. Pass the Scotch.
Suet, chopped sheep innards (lungs, liver, heart, etc), and some sort of grain all wrapped in a sheep's stomach and boiled until positively sinister-looking.
Perfectly fine as long as you maintain a 2:1 scotch to haggis ratio.
"Measure civilization by the ability of citizens to mock government with impunity" -- Unknown