haggis

The on the menu at the soldout Robert Burns dinner at St. Andrews restaurant tonight is missing a crucial ingredient: sheep’s lung. But this may be the last year haggis lovers here in the United States will have to put up with an unauthentic version of Scotland’s quintessential dish: The United States Department of Agriculture is considering lifting a 21-year import ban on haggis, reports the Daily Telegraph.

“Haggis here doesn’t taste quite the same as it does back home,” says Laura Kral, one of the owners of the W. 46th St. restaurant. “We make our haggis with ground sheep’s heart and liver, mixed with Scottish oatmeal and black pepper. But it is missing something.”
For 21 years, the estimated 6 million Americans of Scottish descent have had to celebrate Burns’ night without an authentic haggis, according to The Guardian.

Each year Burns fans gather for suppers to celebrate the birth of Scottish bard Robert Burns, who was born Jan. 25, 1759. At Burns suppers like the one at St. Andrews, there will be poetry readings, kilt wearing and Scotch whisky drinking. And, of course, haggis eating.
Haggis was banned by U.S. authorities in 1989, during the mad-cow disease crisis of the 1980s and ’90s, because of the fear that the chief ingrdient, minced sheep offal, could be dangerous to eat. Now the USDA is reviewing its regulations in light of a ruling from the World Organization for Animal Health that says sheep lung is safe to consume.


Read more: http://www.nydailynews.com/lifestyle/food/2010/01/25/2010-01-25_haggis_a_scottish_staple_thats_been_banned_here_may_soon_reappear_on_american_ta.html#ixzz0dkBF4XU6

 

Spicy McHaggis















Spicy was big, burly and strong
his pipes were gigantic, and so was his schlong
from city to city running around
looking for chicks over four hundred pounds

 

Sick. Who'd want to eat a sheep's lungs?

 

http://www.life.com/image/2897694/in-gallery/39042/haggis-hail-to-thee

 

DON'T BE SHY

 

I love Haggis .