Caledonian Kitchen Haggis with Sirloin Beef, 14.5oz

We were not sure what to expect - we're German/Russian and love blood puddings (Irish and English) so this seemed like it should be good - but it was in a can - since we can't always get the fresh stuff. After reading all the reviews here, we decided to try it. It was WONDERFUL! Simple ingredients, robust savory flavor and EASY. Literally, just open the can and warm it up. We had some leftover mashers, veggies and perogies so added this for a complete, FAST meal that was loved by all. This will remain a pantry staple for us since it's so hard to get any meat proteins as pantry items and there's only so much canned salmon or tuna we can eat. Thank goodness for subscribe and save - we can always have this in the pantry for an enjoyable meal. Next we're going to try it in place of corned beef hash - yep, just fry some eggs over it with some hash browns or leftover mash. :D

This is not your typical traditional Scottish haggis (sheep's liver, heart & lungs encased in a stomach). No, I've had that, and while it sounds disgusting, when prepared by a skilled chef, traditional haggis can be amazingly delicious despite the ingredient list. No, this is an American-made haggis that substitutes sirloin and beef liver for sheep parts. The remainder of the ingredients (onion, oats, suet and spices) keep this Caledonian haggis tasting a wee bit like the haggis back home. We bought this for a Robbie Burns dinner and the inexperienced and/or squeamish haggis eaters thought it was "delish," "amazing," and "surprisingly good."

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!!

This is pretty good haggis, but I was disappointed that it was not peppery like the haggis we had in Scotland. I added pepper, and that helped, but I think I'll keep on looking for that wonderful peppery haggis.

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.

This has been the best Haggis I've been able to find in the US...short of attempting to make it myself. I've had the other Scottish Haggis that comes in the casing and is packed in water. It was gross. Nasty after taste no matter what I did with it. In the end I couldn't eat it. But this stuff was delicious straight out of the can. I've used it for breakfast (eggs and haggis) and I've used it to make Balmoral Chicken (chicken stuffed with haggis and wrapped in bacon) and I've shared a can with friends to spread the word. I will definitely be ordering more...maybe a can in each of the boys' stockings for Christmas so they'll stay outta my stash. ;-)

I bought this for a Christmas party with my family. Every year we try something different. This stuff is great!!!! One small can will feed a lot of people though. I bought a 3 pack and still have one can left. A table spoon with eggs will keep you feeling full until after lunch. I should say that only my dad and I really liked it. Everyone else was sort of ehhh but no one hated it. I did buy the beef not lamb variety so that may have made it better for me.

The can was bent but it’s the perfect gag gift for a little Irish party we are having!