I’m not sure who thought haggis would be an appropriate food item to sell at the Springfield Elementary School Carnival. Carnivals usually involve foods like hot dogs, which are made up of various random parts of animals all encased in intestines…hmm. Perhaps the only problem with haggis is that it has an image problem?
Full disclosure: I didn’t make Willie’s Haggis from scratch, I bought a pre-made one from a British butcher shop. I don’t really feel bad about that since my history of cooking with organ meat is not so great.
Wrap Haggis in tin foil and place in a baking dish. Fill the baking dish with a few inches of water – which will help boil the haggis. Bake for 1-2 hours or until reaching an internal temperature of 160F. My haggis took 1 hour and 45 minutes to cook. Honestly, this delightful Scottish man explains the process much better than I do.
So that’s what the haggis looked like after it’s been in the over for almost two hours. I realize the “before” and “after” pictures aren’t that different, but the smell indicated that something was ready to eat and here it is:
It was mush-arific Johnny Unitas! But if I’m being honest, given the choice between a hot dog and a haggis – I’m going for the hot dog every time. I think perhaps it was the spices more than anything that put me off, was there nutmeg in this thing? Because eating organ meat honestly doesn’t bother me; I’ll have you know I order tripe in my pho! So maybe I just prefer Vietnamese style organ meat over Scottish ones? Go, Aberdeen!
Cromulence: 4 Pahusacheta Nahasapeemapetilons out of 10
Willie’s Haggis Recipe From: Lisa the Beauty Queen (The Simpsons Season 4 – Episode 4)