Traditional Scottish Haggis 15oz, (Pack of 2)

Really very good from a can of HAGGIS ( better ıf made & bought ın a butcher shop ın Dumfrıes , Scotland where Robert Burns ıs buried ın a mausoleum , Miss the annual Celebration round the world of Scotlands National Bard : “For Auld Lang “Syne , “my love is like a red red rose “ , “ode to a wee sleekıt mouse “ etc well known by all .Robbie Burns 🏴󠁧󠁢󠁳󠁣󠁴󠁿was born over 200 years ago ın the tıme of Ludwig van Beethoven who admired Scotland’sbeloved National poet .

For canned haggis, this is outstanding! The taste and texture are spot-on, and the aftertaste is wonderful due to being perfectly seasoned. I prefer it a bit more peppery like what I had in Dumfries, but that's an easy fix. Overall, this is wonderful. Yes, it's expensive but it's also not something you'd eat every day.Pro Tip: This haggis is amazing in an omelette! Just microwave about 3 tbsp of the haggis (to warm it up) and then add it when the eggs are just about cooked and ready to fold over. Seriously... it's fantastic!!

This product seems to be the real deal although I have not been to Scotland to taste the home made Haggis or chef's version of it.I was at first not sure how to use it, then decided it was really a topping to be used on some other base. I use it on Irish potato bread. The product is a little bland so I added garlic and a little salt as it seemed under salted. Garlic is native to Ireland and it goes well with Haggis. I spread about 1/2 inch on the potato bread and microwave it for 20 seconds. A little fresh ground pepper on top and it is delicious!I was surprised how filling it was. Four small pieces of the above and I was full!Don't be put off by the ingredients or how it looks cold in the can. Once heated and supplemented as above, the flavor comes out and it makes a great topping on toast, potato bread or fried eggs.

We were so glad to find Haggis! We had a Burns Night dinner, complete with neeps. Great taste and textrue. Any possiblity of Royal Haggis in the future?

Great genuine flavor. Just doesn’t have a skin/ casing, which you may or may not want. Serve with nips and tatties.

I was a little hesitant, but I tried this haggis. I was surprised how good it was. Not like in Scotland, but the best I've had in the States.

Great product and arrived quickly

So, if you love haggis, this ought to be up your alley... As an American, I'm relatively new to the stuff, but enjoyed it tremendously during my recent trip to Scotland. So much so, that I decided to see how close I could get here without having the FDA raid my house. I don't know what specific flavor or texture the lung adds to haggis outside of our "free" country, but this was a bit more liver-forward than what I fell in love with. Not bad, just tasted of liver. The only thing I really didn't like about it was that the oats were too soft. The texture of all the haggis I had in Scotland was AMAZING! But the oats were the thing that made it that way. I'm glad I bought this, and I'll certainly keep it in mind if I get a hankering for haggis again. The picture is of a couple of Balmoral Chicken Bites that I made with the haggis, along with some whisky cream sauce and of course... neeps and tatties :)