US won't allow Haggis

[spacial]

Seems the US is not yet ready to lift the ban on importing haggis.

So, American will continue to be denied the pleasure of heart, liver and lung of the sheep, chopped up and combined with pinhead (not rolled) oats, onions, suet, spices and seasoning, then stuffed in a sheep's bowels.

Served with boiled and mashed turnip and sweed.

Ah heaven.

http://news.bbc.co.uk/1/hi/world/americas/8480795.stm

[Sandy]

They say that you can't miss what you haven't had, and in this case I would have to agree...

-Sandy(*yurp!*)

[tekla]

I can see where Scotland would be wanting to get rid of them, or trade straight across for Coco Puffs or something eatable.

[Janet_Girl]

I am not fond of lamb and most likely would not be of sheep.  But to ban it is kind of stupid.  To each their own, I always say.

Most would not like meatloaf, mayonnaise and peanut butter.  Nummy Num. 

[FairyGirl]

ewww that's disgusting! Organ meat is very unhealthy and anyways, little sheeps is my friends! 

[spacial]

I'm interested in the responses, especially from Americans. I know Americans seem to have a distaste for offel.

Personally I don't really like it either except haggis.

I know the ban was introduced in the 80s during the BSE scare. It has remained, most likely, because of the general dislike, by Americans of offel and lack of demand.

Americans actually eat quite a lot of offel in the form of hamburgers, weiners and other chopped, processed meat foods.

A good haggis, properly cooked and served, should be just moisted, by basically dry. (If that makes sense). It should have quite a strong, meaty flavour and the spices should be noticable.

Some haggis is sold in plastic sleves. The problem here is that the contents can't sweat the moisture out and the haggis becomes very soggy.

Sadly, living in the S of England for the last 20 or so years, it is difficult to get a decent one.

[Constance]

Yet, I've seen haggis, albeit canned, in stores over here.

[Pippa]

The ban dates back to the BSE crisis in the late 80's.   It was ridiculous as Haggis is made (properly) with mutton and sheep offal.  The only possible contact with bovine (cow) material was that some haggises (or haggi) use beef collagen as a casing.   this is very rare as most are now in a manufactured cellulose casing or a sheep intestine.   Not a cow in sight.

This was a complete overreaction by the US government and was more to do with protectionism than public health.   

The French were severely fined for similar protectionism by the EU for keeping the UK beef import ban long after the rest of the EU accepted that British beef was safe.   

If I was in the US, I would be much more concerned about the high levels of residual growth hormone, steroids and antibiotics which are pumped into the US's forced grown cattle.   All of these are banned in the UK and the rest of Europe.   In Britain, all butchers must keep records to show where their beef has come from.   It is a criminal offence not to do so.   Also, for many years it was illegal to put cattle older than 36 months into the food chain.

Although there were issues in the 80s and 90's with the safety of British beef, since the millenium, it is probably the safest and best beef in the world.

It is part of my job to enforce all the legislation relating to beef in the UK and as a Scot, although one living South of Hadrian's Wall, Haggis is one of the tastiest, low fat, high protein foods you can get.   When I go North it definitely a treat to eat as it is not often available in England.

[tekla]

Yeah, it's protectionism by any other name, and of course there are far more people (and money) involved in beef production than in the haggis lobby, so guess who wins? 

[insanitylives]

I saw the pic and gagged....

No. Sorry. I'll try a lot of things at least once, but no

[Pica Pica]

missing out luvvies, it's good stuff

[EveMarie]

my first wife's family was from Scotland, and I myself am descended from the Stewart Clan.
Have tried it, love it but it doesn't compare to Menudo!

The soup menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover since it tends to instigate sweating, causing the body to release toxins. Is traditionally served on special occasions or with family. Usually, lime, chopped onions, and chopped cilantro are added and some also add crushed oregano and extra crushed red chili peppers for a spicier taste.
Menudo is usually eaten with tortillas.
Menudo is time intensive, taking some seven hours to make. The meat should be rinsed clean first. Menudo usually has tripe, honeycomb and "librillo" stomach beef meat along with the beef feet and tendons. The feet and tendons are boiled first at low to medium heat for about three hours. Skimming off the top layer of floating foam about every 15 minutes for the first hour helps the flavor. After the first three hours, the stomach meat should be added along with salt, an onion cut in half, and one or two heads of garlic. A very important part of the menudo is the chili paste that is added at this time as well. The menudo is allowed to continue boiling for an additional three hours while covered to avoid evaporation. Once it is almost done, add the hominy.

My second wife (from Zacatecas MX) used to prepare it for me at least 3 or 4 times a month (no I didn't drink that much that often... more I guess)
but anyway thanks for sharing, Haggis is good stuff, Maynard!

[Renate]

I love haggis and never pass up a chance to have it, along with the traditional mashed turnips and potatoes.
It is a frugal and honest repast.

In James Joyce's "Ulysses", Leopold Bloom waxes enthusiastically about kidneys.
In America where the consumption of organ meats is minimal I would not buy any of these short-lived delicacies from a store where the turnover is not fast.

I also like steak and kidney pie, black sausage, kishka, you name it.