I first heard about haggis in Caddy Shack. Turns out that colorful superintendent was absolutely right. Haggis is a spicy meat combination made from the heart, liver and lungs of a sheep or a calf, cooked with suet (fat), onions and spices in the animal’s stomach. That doesn’t sound appealing to the average American, but Mike and Clay assure me it is quite tasty. If you ask in a restaurant what’s in haggis, they’ll focus on the onions and spices and probably just say meat because they don’t like to hear us gasp.
Haggis is traditionally a breakfast meat, although it has now wandered to dinner as an appetizer in some restaurants.
With the British Open is in Muirfield Scotland this week, many people will get to enjoy a proper Scottish breakfast this morning. This starts with a pot, not a cup, but a pot of tea, often served with a second pot of hot water to warm said tea. This is a strong tea, served with milk, that is added to the tea after the tea is poured similar to adding cream to coffee, but oh, so much better!
Next comes a rack of toast, literally. Proper jams and honey are also presented with the toast, and thank goodness, the toast is dry, not buttered. I wish that would catch on in this country.
Meat selections are often haggis but there is also black pudding, which unfortunately I didn’t take a picture of, silly me. Mike’s looked like a black hockey puck. And when he asked our server about it she said cheerily, “It’s a sausage, sort of like Haggis.” I thought “Uh oh,” then she added, “Oh, and it has blood in it!” smiled and went about her business. Just not something we normally hear at the breakfast table, “And oh it has blood in it.”
They serve eggs, cereal, and a sort of bacon too. While the haggis and blood pudding may not be my choice, I don’t normally eat meat in this country, much less another. But I really miss the presentation of their breakfast. It has a subtle elegance that I loved. If you’re in our bar you’ll have to ask Brittany about it, as she has travelled in Scotland and loves both tea with milk, and haggis.
Thank you to Jim Conrad for asking about a Scottish breakfast, it made me think it deserved a proper description.