Burns Night: Haggis
“Thus bold, independent, unconquer’d, and free,
Her bright course of glory for ever shall run,
For brave Caledonia immortal must be,”
~Robert Burns, Caledonia
Last night we celebrated Burns Night , the 25th of January, the birthdate of the famed Scottish poet, Robert Burns. It is a night when Scots all over the world celebrate his life, poetry and all things Scottish by hosting a traditional Burns Supper – haggis, neeps, tatties, and a whisky toast!
This is a treat I look forward to every year. Living across the pond, in the US, haggis is not readily available, but I have been lucky to find Scottish Gourmet USA an online retailer of not only some of the best haggis in the US, but many other delicious Scottish products as well, like honey, cheese, smoked salmon, teas, etc. If you love Scottish food, I suggest you check them out!
We started the night off with homemade oat cakes, slices of Dubliner and chunks of Bergenost . I figured since I didn’t have any Scottish cheese lying about, I would seek close relatives, so we went with Irish and Norwegian (learn about the relationship between the Vikings and the Scots in regards to cheese here). We washed the first course down with some Thistly Cross Hard Scottish Cider.
Then it was time for the main course, haggis, neeps (mashed rutabaga) and tatties (mashed potatoes).
Looks innocent enough, doesn’t it?
Now before you all start in with that “yuck” or “ick” word again, like when I talked about my love for black pudding , let me tell you that haggis is really nothing more than a wonderfully spiced sausage. The haggis by Scottish Gourmet USA, contains lamb, liver, oats and spices, nothing else…and YES, I have had the “real deal” in Scotland, and honestly it tastes very much the same. It has a wonderful creamy texture and the aroma is tantalizing. This is real, hardy, stick to your bones kind of food, for real, hardy people! This is traditional, ancestral food at its best! Burns makes this quite clear in his famous address and I must concur! :
“But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his ample fist a blade,
He will make it whistle;
And legs, and arms, and heads will crop
Like tops of thistle.
You powers, who make mankind your care,
And dish them out their bill of fare,
Old Scotland want no watery ware,
That splashes in small wooden dishes;
But is you wish her grateful prayer,
Give her a Haggis!”
~Robert Burns, Address to a Haggis (standard English translation)
(Me with friends Bob and Suzanne, all enraptured by The Address)
Of course before eating, the haggis must be addressed (to see the whole address performed excellently, I suggest checking out this one performed by Andrew of Scottish Gourmet USA) and then toasted with whisky. This year we toasted with a 15 year Dalwhinnie. It was a good one.
As always it was a wonderful evening full of joking, sharing memories of trips to Scotland, etc, such a great yearly tradition. I suggest to all of you, especially if you are Scottish, love Scotland or just love ‘Ol Rabbie Burns, to join us next year in celebrating his life!
Want to know what to do with Haggis Leftovers? Try Balmoral Chicken.
Next UP: Sticky Toffee Pudding!
kat - January 26, 2012 at 2:55 pm
Looks like fun! I’ve went to a Burns night dinner in Duluth where the haggis was piped in before the address & I was so unopen to new food then. I need to try it again.
Rosa - January 26, 2012 at 3:39 pm
Oh, I dream of tasting that wonderful speciality! One day… Your meal looks really scrummy.
Cheers,
Rosa
Ben - January 27, 2012 at 12:32 pm
I was wondering what haggis was when you posted on facebook, but now I know and I want some!
Arlene (Mom) - January 27, 2012 at 12:55 pm
This was, as always, an education. Thanks for the Burns address too.
ValleyWriter - January 27, 2012 at 2:31 pm
I saw a show with a recipe for haggis (sans lungs or stomach linings) recently and for the first time in my life, I though “huh, I could try that.” You’re right – it kind of seems like a big sausage. And once you have that toast of whiskey – I bet it goes down right easy! 😀
hungryandfrozen - January 27, 2012 at 4:31 pm
Looks awesomely fun – having tried haggis before and enjoyed it I didn’t turn up my nose at this post one bit!
Glennis - January 28, 2012 at 1:06 am
I haven’t had the pleasure… However, with a name like McKenzie…sounds like it has an ancestral call going on here. Jan. 25th…Burns Night…on my calendar with Pi Day!! Thanks for sharing the knowledge of a Scottish food site!! That helps a LOT!
Alviana - January 28, 2012 at 3:59 am
the food look great!!! btw, I’m new in this food blogging world, and I’d like to learn a lot from you. care to follow each other? 🙂
viethefoodamateur.
Soli @ I Believe in Butter - January 29, 2012 at 2:50 pm
Someday I am going to try haggis. And probably delight in the faces the other people around me make when I do. 🙂
Simone - January 30, 2012 at 12:33 pm
I can still remember the first time I had haggis. We went to Edinburgh on a short weekend trip and ofcourse it being the first time we went to Scotland we just had to go and try haggis. I have to say it was quite allright. I was a little scared it would be horrible but it was actually very tasty.. 🙂 Sounds like you had a lot of fun!