Comment on Why Should I...

• lime@feddit.nu ⁨1⁩ ⁨day⁩ ago

  dunno if it’s sheep or pig, but i know it’s seasoned differently to what we have at home. haggis is just pölsa sausage so that’s just completely normal food. nothing wrong with a bit of lutfisk for christmas either.

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  • bedwyr@piefed.ca ⁨1⁩ ⁨day⁩ ago

    I was under the impression haggis was sheep organs mixed with onion and oatmeal and lard cooked in a sheep stomach over a fire (traditionally on the cooking.) The last part doesn’t sound gross. It’s the oatmeal as the carb that seems off to me. I’ve tried and failed to use oats in that kind of savory way and it never works for me, and haven’t seen any other recipes using it as such.

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    • mattyroses@lemmy.today ⁨20⁩ ⁨hours⁩ ago

      it’s actually not bad when fresh and covered in cream sauce

      I had canned haggis growing up, and that was probably the foulest thing I’ve ever eaten

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    • lime@feddit.nu ⁨1⁩ ⁨day⁩ ago

      sounds like a skill issue ngl

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      • bedwyr@piefed.ca ⁨1⁩ ⁨day⁩ ago

        Well sure, I’m no chef. But haggis is almost universally disliked in any case. And the lack of oatmeal in common recipes elsewhere suggests it’s not great for these kind of uses. That said I would probably like the haggis if made well.

        All the other grains are used elsewhere as such, except maybe rye, another food that grows well in the poor sandy soils of scotland and thereabouts as I understand it. I’ve never seen rye in a savory dish as such either. Barley, wheat, potatoes, corn, rice, all the rest are in numerous dishes.

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