Haggis, a hundred times, haggis!

Being American, I have come to realize that a number of laws we have were created based on hyperbolic (and often unfounded) fear. America’s founding is littered in the “live and let live” or “don’t tread on me” type mindset but as of late, it seems everyone is trying to tell everyone else how to live, specifically through legislation. With all of this in mind, I’m here to talk about one of the most heinous food bans we have in America…

Haggis.

Banned from import into America in 1971 because it contains sheep lung, haggis is little more than a leftover-sheep-meat-mashup that I’d affectionately compare to scrapple. It has a very similar texture to scrapple but is (in)famous for being served encased in a sheep’s stomach. Once removed from it’s stomach-y packaging, it’s very often prepared in a myriad of ways. Let’s explore some of those ways!

Below, we have haggis making an appearance on nachos in a nifty little pub called “Scotch & Rye” in Inverness.

They also have popcorn haggis…

At this point you’re hopefully thinking “man, oh man, I need some haggis in my life!” but I’m afraid you’re probably thinking “This guy’s gone of the deep end about some Scottish scrapple!” Either way, this haggis inspired train ain’t stoppin’! Let’s head up to Helgi’s in Orkney and see how many more ways we can have it!

Below we’ve got some haggis fondue!

And what’s this? Haggis mac and cheese? I think so!

This next sandwich is known as a Haggis and Whiskey Rarebit Sandwich.

Rarebit (which rightly sounds like rabbit) doesn’t actually contain any rabbit. It’s just a fancy name for a savory melted cheese sauce over bread. The only thing that makes the above sandwich different from a normal rarebit sandwich? You guessed it: HAGGIS. 

Continuing the haggis mashup below is a haggis grilled cheese from a tiny coffee shop called Square root café in Keith!

You might be thinking “Grilled cheeses are okay but I only love pizza.” Well you’re in luck! That’s right, at Black Isle Bar in Inverness, you can get HAGGIS PIZZA Y’ALL.

This haggis train is slowing and I’m sad to see that but I only spent a week in Scotland this time around so there was only so much time for haggis lol. Below is the most classic way to enjoy haggis. It’s “Haggis, Neeps, and Tatties” which is haggis, rutabaga, and potatoes. Thanks to the Kirkwall hotel in Orkney for the beautiful table setting.

And last but certainly not least, just plain haggis. I actually had planned to have a scotch egg at this spot (The Classroom in Nairn) but alas, they had just taken it off the menu. So a side of haggis had to do.

And there you have it. Hopefully my rabid enthusiasm for this delicious delicacy drives deep the dedication to find good food and enjoy it as many ways as you can. Like whisky, food can be just as interesting and thanks to laws that don’t inhibit the way it’s made, it can be even more interesting than whisky. Wait, there are laws that can inhibit the way it’s made? Ah, welcome back to America.

Check out more of Wallys stories at Scotch'n'Sniff.com and his Instagram here.