Mail-order Haggis

Before I start full-blown blogging of the Christmas dinner treats over the next several days, I thought I'd sneak in one easy holiday present. Not quite a mail-order bride, but just as enticing - at least to me! When I went to order the pickled tripe from W.A. Bean and Sons, the tripe itself cost about $5 but the shipping was going to be on the high side of $40. Adding to the order was the obvious thing to do. And when I saw haggis toward the top of the list, my choice was made. I ordered two. They came, wrapped as shown below.

When I opened the plastic, it revealed a heavy paper cooking bag/wrapper, but that couldn't stop my smelling it. I was happy that it was all lamb. Even cold, it exuded an amazing fragrance of organ meat and spice and something vaguely floral that reminded me a bit of vanilla.

To reheat it, I warmed it in a very slow (225F) oven for a half hour and then kept it at 200F until we were ready to eat. I sliced it into rounds and then slipped off the outer casing. You're supposed to serve haggis with potatoes and turnips, but I've been over-carbed for the last week or so, so we opted for a radish and leek salad instead.

We both really liked it, and Kitchen Goddess Nadja approved, as well (she kept up a running commentary until we gave her her tithe). The taste of both heart and liver is distinct, and the spices are even more fragrant once the haggis has been reheated. I thought I could taste black pepper and clove, but beyond that I just gave up and decided to enjoy. I'm at a loss as to why haggis has such a notorious reputation. Of course, the guy at Bean's emailed that their haggis, which uses McKean's of Scotland's (Warning! Mute your computer first if you're in work or in public - the site streams bagpipe music) recipe and is made under agreement with that company, is the best, and he may well be right. We certainly thought it was worth the price, and I would not hesitate to order it again.