Though we were all a little apprehensive having heard what haggis was made of, we still dug into the dishes with gusto. I was amazed and surprised by the taste explosion that filled my mouth. It was great! There was a definite taste difference between the “brown” haggis and the “black” haggis. I didn’t realize it at first but the “black” haggis was actually a form of blood pudding – and yet it was good!! If you are wondering what is the big deal with haggis and why I would be surprised that it tasted good – here’s the definition of what haggis from Wikipedia. “Haggis is a traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.
Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Balkan cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.””
I was very thankful to my Scottish colleagues Gordon and Dave for making this experience happen. All of us involved in this series of meetings from around Europe and the US owe Dave and Gordon a big Thank You for the effort they put into making the week great! Til later – peace to all!