Celtic Moment

• Real traditional Scottish haggis
• Crafted using authentic Highland Beef from a private championship American herd
• Premium quality Scottish Haggis made in the US with USDA inspection and approval
• Authentic Scottish taste
• Contains no artificial preservatives, MSG or Pork fat

Product Description
Our best-selling Highland Beef Haggis. Rich in flavor, texture and tradition. We recommend the traditional combination of haggis with “bashed neeps and tatties” – that is, turnips and potatoes. The Caledonian Kitchen is a US maker and purveyor of traditional Scottish food with an emphasis on quality. The secret to our award-winning haggis is meticulous attention to both cooking methods and choice of ingredients…. More >>

Scottish Haggis w/ Highland Beef

• Stahly’s Vegetarian Scottish Haggis 15 oz
• Scottish haggis
• Tinned haggis
• Long shelf life
• Authentic Scottish taste

Product Description
Vegetarian haggis…. More >>

Stahly’s Vegetarian Scottish Haggis 15 Oz

• Premium quality Scottish Haggis made in the US
• Contains no artificial preservatives or MSG
• As seen in Saveur and Maxim Magazines
• Only Natural Ingredients

Product Description
Our customers have been asking for a lamb version of our famous haggis for some time. We are pleased to present our latest offering from Caledonian Kitchen…. More >>

Scottish Haggis w/ Lamb

Originally posted 2010-08-05 02:40:41.

the haggis song, as sang by martin, past master of lodge lane xang in Bangkok, 9-8-09, during the harmony after installing the new master to the lodge. the haggis is a traditional Scottish food, and the poem originally written by robert burns. martin did an excellent job!!!

Dancing Haggis at Tesco Scottish Food Show

A Scots Doric Poem on what you need to bag yersayl a Haggis! Hope you enjoy my Poem and your Haggis Neeps an Tatties!!

It’s 2009 and with the beggining of the year, it’s Burn’s Night! The Scottish festival thing… it’s about some poet or author… wait… *googles*… Anyway it’s another haggis videe, and with it my Scottish accent (weak in places..) and me chatting on for a bit. As always the counter will count how many times I state the Scottish food feast. HAGGIS! NOTE: Do not be offinded by my poor parody of a scottish person. DO remember I am acting a Crazy Scotsman, and all other (well, most) Scottish people are OK!!! (there, glad that’s out of the way..)

Yes, haggis. The scottish food made of sheep organs. And preferably not in a can.

Haggis Ingredients:
- 1 sheep’s stomach (preferably fresh)
- Heart, liver, kidneys and lungs of a sheep (preferably from the same sheep. The sheep will thank you! Well, probably not the one who’s missing all its internal organs)
- Salt and pepper
- White cayenne pepper
- Nutmeg (everybody likes a little sweetness!)
- 2 onions, chopped
- 6 ounces toasted oatmeal (???…must be a Scottish thing?)
- 1 pound beef suet (not duet)
- Three-fourths pint of stock (A little known Scottish phrase for “a generous helping of scotch so you can eat this stuff!”)
I’m a traveler so I’ve eaten foods from the following countries: Japan, Spain, Italy, France, Turkey, Iraq, Kuwait, Saudi Arabia, Puerto Rico, South Korea, Alaska, Guam and the Philippines.

The ceremony of haggis is an integral, traditional, almost tongue-in-cheek feature of the Burns Supper – an event which honours the birthday of Rabbie Burns.

Scotland’s world famous poet was so taken with the national dish, he even wrote and ode to it – prompting the creation of the ceremony.

With most suppers taking place on or around Burns Night (or Burns Nicht), January 25th, Scots are just winter-weary enough to welcome an excuse to eat hearty food and enjoy a blood-thickening tipple.

A dish combining a sheep’s heart, lungs and liver, minced with onion, oatmeal, suet and spices, non-Scots may wince at the thought of trying haggis for the first time!

Yet with its distinct spices and meaty texture, haggis is known for hearty, comforting qualities in the depths of the harsh Scottish winter.

The entrance of the haggis takes place usually after the host’s welcoming speech. A piper plays a soulful tune while the cook enters with a giant haggis on a tray.

Having lain it down on the main table, hunger is put on hold while the host reads one of Burn’s most famous poems; address to a haggis, a humorous ode to that ‘great chieftain o’ the puddin-race!’

Enjoyed with neeps ‘n’ tatties (mashed turnips and potatoes!), a nip of whisky completes the dining experience.

The Burns Supper is also characterised by Scottish music, ceilidh dancing and poetry reading. Let’s not forget as well, the ‘toast to the lassies’, which is followed by a ‘reply to the toast to the lassies’ – all good hearted banter!

Burn’s Suppers today are celebrated by Scots, expatriates and enthusiasts the world over, but there’s no experience like toasting the bard in Edinburgh.

There is a wealth of Edinburgh accommodation available for visitors attending Burns Suppers in any part of the Scottish Capital.

For added flexibility, there are quality serviced apartments in Edinburgh which allow freedom and affordability.

Edinburgh apartments are often of a high standard, so you have a real ‘home from home’ to return to after a late night dancing. You can ever try self-catering in you apartment’s kitchen – but you might want to leave the haggis to the experts!