Caledonian Kitchen Haggis With Sirloin Beef, 14.5-Ounce Cans (Pack of 3)

I’m a full blood American, and I’m also something of a foodie. I like to try new things as much as I can, especially things which are “normal” in other parts of the world. I’ve been aware of haggis for years and years, but it has always been presented in a very negative light, especially whenever it has been mentioned in American television or film. Years ago, I read more about it, its history, its ingredients, etc. I also read that finding authentic Scottish haggis in the US is all but impossible, given the ban on imports containing lung material (an ingredient in traditional haggis). More recently, I did a lot of research on versions which were highly regarded as close to a traditional haggis. Though I doubt a canned item can boast much, this item was regularly found during my search for a good alternative to the real thing. I ordered a can of the haggis with highland beef, and have been saving it for a special occasion, which turned out to be the New Year.Obviously, I cannot compare this item to the real thing, but I can provide an illustration of what I thought of it as someone completely unfamiliar with what the real thing is. To start, the stuff does look somewhat unappetizing when the cab is first opened. At first, it looks very similar to canned dog food. Nevertheless, I wasn’t going to let the mere look of the thing deter me or alter my expectations. After all, haggis has never been heralded as an attractive-looking meal (in fact, it is known for being unattractive to some).I naturally smelled the contents next, which I thought to smell similar to beef stew, though with an added scent of an unfamiliar spice. It was a pleasant smell that was somewhat familiar but also somewhat novel.Next, I poured the contents into a pot and slowly started to heat it. I found that I needed to add a slight amount of water to help make everything smooth out (I doubt this was the right thing to do, but it helped me). Once in the pot, it looked very much like what photos of true haggis appear to be, though of course without the natural sheep stomach casing.Heat intensified the spicy aroma. The oats, a type that I had never seen in America (a round, whole oat about the size of BB), became more and more visible as the haggis heated, and I think that much of the unique aroma might have actually come from them.If you’re curious about purchasing a can and if you’ve made it this far in this review, you’re probably most curious about the taste. If you’re American and never had anything like this before, It’s very important that you prepare yourself for something very unlike anything else you’ve ever had before: the taste, the texture, everything. If you can do this and be entirely open-minded (like I was), then (like me) you will enjoy what you’ve just heated. The haggis has a pleasant savory flavor with a spiced taste that was completely unknown to me. The oats provide a very slightly nutty taste and texture, and the meat (which is very fine - basically minced) gives a texture that is not entirely unlike chili. I ate the haggis alone, which is not the traditional way (that is, I ate them without potatoes and rutabaga), but I really wanted to experience to taste of the food without anything else. Overall, it was a completely new taste, a fairly unusual texture, but ultimately a delicious rendition of a very misunderstood food. I really hope to try the real thing one day, but I would totally eat this again if it was all I could get my hands on.

Years ago in the US, haggis was a specialty rarely seen beyond the annual Burns Night or Highland Games. After spending two weeks in Scotland and enjoying haggis every day, I was really craving it! While the price may seen high for canned meat, it's not prohibitive, and quality costs. The haggis was firm and not runny, but not crumbly as some I've had. The seasoning is mild - as expected with a mass-market product. I like to line a muffin tin with pastry dough and spoon haggis into it as a meat pie. Slainte!

Good product and flavorful. Over priced.

This Haggis is delicious. I have bought it several times and it never disappoints. We pair it with mashed, turnip and stewed tomatoes!

As with everything in a tin I was sceptical if it was going to taste somewhat close to the haggis I grew up eating. Not disappointed it was pretty close in taste given the US restrictions in ingredients. Definitely worth the money and will certainly but it again.Yum

First time buyer. A lot of people hear how traditional haggis is made and go "oh gross". Nothing gross about this product. Not made with the banned for import organs. Produced in the US with all the inspection protections you would expect. Wish it was spicier and maybe had large bits of chopped onions and celery, but I can take care of that myself next time. Overall it was really good. Cooked it in a frying pan with sliced potatoes. Has a bit of Dinty Moore beef stew taste. Don't let anyone talk you out of trying it.

I had heard all the "horror stories" about the "national dish" of Scotland. As a notoriously "finicky" eater, Haggis was near the top of my list of foods to avoid! Made from ground-up internal organs of sheep and cooked in a sheep's stomach, it did not appeal to me in the least. I love Scottish music, bagpipes and all, but their national dish? No way! Then one evening at a caberet banquet at a hotel in Edinburgh, which included great Highland music and dancing, dinner was served.It was a "normal" and enjoyable meal! After the main course, to the music of bagpipes, a kilted server brought in the piece de resistance, a sheep's stomach-full of haggis. Banqueters could choose to partake, or not. A combination of morbid curiosity, combined perhaps with a glass or twa of Scotch whisky, prompted me to ask for a small sample. I'd just try a taste. To my astonishment, it tasted good!Back in the States, I'd made a practice of attending various Highland Games held each summer in nearby communities here in Arizona. At one such "gathering of the clans," I noticed among the food booths one serving haggis. Emboldened by my experience in Scotland, I decided to try another sampling. It, too, I found to be pleasantly tasty. After that, at Highland Games, while my wife contents herself with Shepherd's Pie, I have haggis for lunch. I don't ask for recipes.Returning home, I found myself wondering if there might be an outlet for haggis so that I could enjoy it at home. Where to look? Amazon has EVERYTHING!! So I checked in and discovered I could purchase canned haggis. "It's worth a try," I thought. I bought a 3-can package of Caledonian Kitchen, Premium Quality HAGGIS. I found it to be delicious! And, yes, I checked the ingredients! Highland beef, liver and oats seem to be the primary ingredients, along with carrots, onions, celery, parsnips, turnips and spices are included. I find this haggis to be pleasantly spicy to the taste buds, and I emphasize "pleasantly." I'm not sure if the Caledonian Kitchen people cook it in a sheep's stomach, but who cares? It tastes great! Liver seems to be the only "inner organ" meat found in this product.I was happy enough with the Caledonian Kitchen Haggis, that I just bought a 2nd order, and I'm sure I'll continue to do so. So, if you're looking for some added variety to meals, I recommend haggis most enthusiastically!!

Disliked