The Giant Korean@lemmy.world to FoodPorn@lemmy.worldEnglish · 2 years agoBreakfast - streaky bacon, beans, hashbrowns, and haggislemmy.worldimagemessage-square50fedilinkarrow-up1165arrow-down133
arrow-up1132arrow-down1imageBreakfast - streaky bacon, beans, hashbrowns, and haggislemmy.worldThe Giant Korean@lemmy.world to FoodPorn@lemmy.worldEnglish · 2 years agomessage-square50fedilink
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up18arrow-down1·edit-22 years agoYou take all of a sheep’s organs, and put them in it’s own stomach, and boil it. What’s shown looks more like black pudding, though it could be a ground haggis sausage. Black pudding is a blood sausage using the pigs blood and binders like barley.
minus-squarecanthidium@lemmy.worldlinkfedilinkEnglisharrow-up14arrow-down1·2 years ago You take all of a sheep’s organs, and put them in it’s own stomach, and boil it. If that doesn’t make you hungry, I dunno what will.
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up8arrow-down1·2 years agoThey also had black pudding (tried that before and it’s pretty tasty). This was similar. I don’t know if it was authentic, but it was quite tasty.
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up6·edit-22 years agoIt probably is. A closer look it seems like it’s a ground haggis filling. Good stuff.
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up7arrow-down1·2 years agoOK, cool! Very rich and a bit offal-y (which I enjoy). And well spiced. I’m a fan.
minus-squareSatansMaggotyCumFart@lemmy.worldlinkfedilinkEnglisharrow-up8·2 years agoThe spice melange?
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up4arrow-down1·2 years agoI def tasted clove and coriander seed.
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up5·2 years agoWhy do you think the brits conquered the world? If you had to eat un-spiced haggis you’d probably want to do a little slavery and a touch of plunder.
minus-squareadam_y@lemmy.worldlinkfedilinkEnglisharrow-up6·2 years agoThat looks like the haggis we get here in Glasgow. It’s always looked like that. You mostly see the texture of the oats instead of the pluck. I highly recommend veggie haggis though. Seriously, it’s good food.
minus-squareThe Giant Korean@lemmy.worldOPlinkfedilinkEnglisharrow-up4·2 years agoWhat goes into veggie haggis? I’d definitely try it.
minus-squareadam_y@lemmy.worldlinkfedilinkEnglisharrow-up4·2 years agoAccording to McSween’s website, their haggis contains: Oats, Water, Vegetable Margarine (Palm Oil, Rapeseed Oil, Water, Salt, Emulsifier (E471), Flavouring), Black Kidney Beans (10%), Carrot (5%), Swede (5%), Mushrooms, Red Split Lentils (5%), Rehydrated Onions, Pumpkin Seeds, Sunflower Seeds, Salt, Ground Spices.
minus-squareLemmysMum@lemmy.worldlinkfedilinkEnglisharrow-up2·2 years agoI assume whole organ haggis has gone out of fashion in most places in favour of the ground sort?
minus-squareadam_y@lemmy.worldlinkfedilinkEnglisharrow-up3·2 years agoI’m not sure what you mean by “whole organ” haggis. I haven’t seen anything different to what I’ve described in the last 50 years. The stuff we have still has pluck… The offal, but it’s always minced. Can you find a picture of it? I’d be really interested in seeing if I can get hold of some to try.
You take all of a sheep’s organs, and put them in it’s own stomach, and boil it.
What’s shown looks more like black pudding, though it could be a ground haggis sausage. Black pudding is a blood sausage using the pigs blood and binders like barley.
If that doesn’t make you hungry, I dunno what will.
They also had black pudding (tried that before and it’s pretty tasty). This was similar. I don’t know if it was authentic, but it was quite tasty.
It probably is. A closer look it seems like it’s a ground haggis filling. Good stuff.
OK, cool! Very rich and a bit offal-y (which I enjoy). And well spiced. I’m a fan.
The spice melange?
I def tasted clove and coriander seed.
Why do you think the brits conquered the world? If you had to eat un-spiced haggis you’d probably want to do a little slavery and a touch of plunder.
That looks like the haggis we get here in Glasgow.
It’s always looked like that. You mostly see the texture of the oats instead of the pluck.
I highly recommend veggie haggis though. Seriously, it’s good food.
What goes into veggie haggis? I’d definitely try it.
According to McSween’s website, their haggis contains:
I assume whole organ haggis has gone out of fashion in most places in favour of the ground sort?
I’m not sure what you mean by “whole organ” haggis. I haven’t seen anything different to what I’ve described in the last 50 years.
The stuff we have still has pluck… The offal, but it’s always minced.
Can you find a picture of it? I’d be really interested in seeing if I can get hold of some to try.