It’s a bird, it’s a plane…it’s haggis?
Guardian News conducted a poll back in 2003, which found that nearly one third of Americans believed haggis to be a small animal, and 23 percent traveled to Scotland with hopes of catching one. Imagine their disappointment when they discovered that it is actually a food that makes many people cringe, but plenty others love the sheep-based sausage.
Haggis, a traditional Scottish pudding, consists of sheep's lungs, liver and heart – mixed with oatmeal and spices – that are stuffed into the sheep's stomach lining or an artificial casing. The haggis is then boiled for a few hours. When it's ready, the Scottish sausage is traditionally served with neeps and tatties (mashed potatoes and pureed turnips).
Last year, rumors were circulating that the U.S. import ban on haggis was to be lifted, but this was never the case, according to National Public Radio. The U.S. Department of Agriculture made it illegal to import all food made with lungs in 1971.
Alton Brown, a Food Network chef, suggests substituting the sheep lung with tongue, so Scottish people who are living or working in the U.S. can enjoy the comforts of home. They can also wire money to Europe so their families can prepare their own haggis meal, and they can bond over the shared experience.