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Breakfast - streaky bacon, beans, hashbrowns, and haggis (lemmy.world)

submitted 11 months ago by [email protected] to c/[email protected]

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[–] [email protected] 6 points 11 months ago (2 children)

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.

[–] [email protected] 4 points 11 months ago (1 children)

What goes into veggie haggis? I'd definitely try it.

[–] [email protected] 4 points 11 months ago

According 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.

[–] [email protected] 3 points 11 months ago (1 children)

I assume whole organ haggis has gone out of fashion in most places in favour of the ground sort?

[–] [email protected] 4 points 11 months ago (1 children)

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.

[–] [email protected] 3 points 11 months ago

I got my offal origins mixed up, the dish I was thinking of is a Namibian tribal food that uses the intact organs stuffed into the stomach. I'd filed it away under haggis in my head.