Caledonian Kitchen Haggis With Highland Beef, 14.5-Ounce Cans (Pack of 3)

I’m a full blood American, and I’m also something of a foodie. I like to try new things as much as I can, especially things which are “normal” in other parts of the world. I’ve been aware of haggis for years and years, but it has always been presented in a very negative light, especially whenever it has been mentioned in American television or film. Years ago, I read more about it, its history, its ingredients, etc. I also read that finding authentic Scottish haggis in the US is all but impossible, given the ban on imports containing lung material (an ingredient in traditional haggis). More recently, I did a lot of research on versions which were highly regarded as close to a traditional haggis. Though I doubt a canned item can boast much, this item was regularly found during my search for a good alternative to the real thing. I ordered a can of the haggis with highland beef, and have been saving it for a special occasion, which turned out to be the New Year.Obviously, I cannot compare this item to the real thing, but I can provide an illustration of what I thought of it as someone completely unfamiliar with what the real thing is. To start, the stuff does look somewhat unappetizing when the cab is first opened. At first, it looks very similar to canned dog food. Nevertheless, I wasn’t going to let the mere look of the thing deter me or alter my expectations. After all, haggis has never been heralded as an attractive-looking meal (in fact, it is known for being unattractive to some).I naturally smelled the contents next, which I thought to smell similar to beef stew, though with an added scent of an unfamiliar spice. It was a pleasant smell that was somewhat familiar but also somewhat novel.Next, I poured the contents into a pot and slowly started to heat it. I found that I needed to add a slight amount of water to help make everything smooth out (I doubt this was the right thing to do, but it helped me). Once in the pot, it looked very much like what photos of true haggis appear to be, though of course without the natural sheep stomach casing.Heat intensified the spicy aroma. The oats, a type that I had never seen in America (a round, whole oat about the size of BB), became more and more visible as the haggis heated, and I think that much of the unique aroma might have actually come from them.If you’re curious about purchasing a can and if you’ve made it this far in this review, you’re probably most curious about the taste. If you’re American and never had anything like this before, It’s very important that you prepare yourself for something very unlike anything else you’ve ever had before: the taste, the texture, everything. If you can do this and be entirely open-minded (like I was), then (like me) you will enjoy what you’ve just heated. The haggis has a pleasant savory flavor with a spiced taste that was completely unknown to me. The oats provide a very slightly nutty taste and texture, and the meat (which is very fine - basically minced) gives a texture that is not entirely unlike chili. I ate the haggis alone, which is not the traditional way (that is, I ate them without potatoes and rutabaga), but I really wanted to experience to taste of the food without anything else. Overall, it was a completely new taste, a fairly unusual texture, but ultimately a delicious rendition of a very misunderstood food. I really hope to try the real thing one day, but I would totally eat this again if it was all I could get my hands on.

Years ago in the US, haggis was a specialty rarely seen beyond the annual Burns Night or Highland Games. After spending two weeks in Scotland and enjoying haggis every day, I was really craving it! While the price may seen high for canned meat, it's not prohibitive, and quality costs. The haggis was firm and not runny, but not crumbly as some I've had. The seasoning is mild - as expected with a mass-market product. I like to line a muffin tin with pastry dough and spoon haggis into it as a meat pie. Slainte!

Recent studies show that up to 75% of people looking at this product have never tried haggis, and are really...really considering it. You an adventurous eater? Maybe you're a fan of Scotland and Ireland, and want to see what all the hulabaloo is about.This is the best Haggis you can get in a can. Really. You can't normally get good food in can-form, and though this is not a traditional haggis, nor is it the best haggis in the world, it's darned good! It tastes like a cross between beef liver and corned beef hash. If you like those two dishes, you'll fall in love with this one. We did, and my family now has a good haggis for dinner about once a week, with more than half of our offal-good food originating from the red and white can you are now considering.To eat this, warm it in a skillet, add a wee dram of scotch (12 year old Glenlivet preferably), and cook it for a couple of minutes to boil off some of the alcohol. Serve with tatties (Mashed potatoes with a little extra butter and some mace or nutmeg mixed in) and neeps (boiled rutabagas, mashed like potatoes with some salt and a little cream and butter). The three flavors mix in an indescribable, enchanting way that will take to to a magical land of green moors, haunted castles and rocky mountains shrouded in mist.Stop overthinking it. Buy now. You'll be hooked.

I have never had Haggis before and was pleasant surprised of the texture and taste