Just the name is enough to send some folks into a fit of nausea: haggis.
The dish, made popular by the Scots, is a “savory pudding” made from ground up sheep organs (heart, liver, lungs), along with oatmeal and spices. And it’s all encased in the sheep’s stomach. It may sound disgusting, but once the stomach is slit open and the contents are served, it looks a lot like ground meat. And let’s face it, ground meat (especially commercial hot dogs and sausages) are no ingredient picnic, either.
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For those licking their lips over the description, good news: a nearly 50-year ban on this traditional meal may soon be lifted.
It all started in 1971 when the U.S. Department of Agriculture ruled that “livestock lungs shall not be saved for use as human food.” And the whole mad cow disease scare in the late 90s didn’t help matters.
But now, a milestone is said to have been reached between the U.S. and Scottish governments, and that the ban could be lifted by early next year.
Still not sold on the haggis idea? America’s unofficial voice of food reason, Anthony Bourdain, is here to talk some sense into you.
