Haggis like all foods is perfectly safe to eat if prepared correctly. B vitamins found in organ meats have a cardioprotective effect, meaning they protect against heart disease. Thanks to the heart, lungs, and liver, haggis is packed full of iron, magnesium, selenium, calcium, zinc, and copper.
That is because offal is incredibly nutritious and loaded with minerals, vitamins and amino acids that are vital to our health. Heart contains an incredibly unique mix of nutrients that boost stamina and endurance and build muscle.
Excretion gets rid of carbon dioxide, water, and other, possibly harmful, substances from your body. Your lungs excrete carbon dioxide as you breathe out, your kidneys filter out nasties to produce urine, removing nitrogen waste from your body, and your skin sheds excess salt through sweat. Sheep, like cattle and pigs, have highly segmented lungs consisting of two lobes in the left lung and four lobes in the right lung with the bronchus of the right cranial lobe arising directly from the trachea before bifurcation Fig.
What do brains taste like? Jo Macsween, director of Edinburgh-based haggis manufacturer Macsween, observes that the US does not share the tradition of "nose to tail" cooking, in which no part of the animal is wasted.
But she notes that US visitors invariably sample haggis on trips to Scotland and are usually pleasantly surprised at the result. For Massie, it is a "grotesque double standard" that French Andouille sausage - which traditionally comprises the intestines of a pig - is permitted on American shores and afforded culinary respectability while haggis is not. He believes the answer lies in liberating haggis from the confines of the Burns Supper and celebrating it as a delicacy in its own right.
If all else fails, he suggests, "it shouldn't be too difficult to organise a cross-border smuggling operation" to bring the authentic product to US palates.
It may be more difficult, however, to help Americans love what Burns fondly termed the "gushing entrails" of the indigenous haggis. You can follow the Magazine on Twitter and on Facebook.
Robert Burns - Address to a Haggis. The USDA ban has succeeded not only in halting the import of authentic haggis prepared in Scotland, but also on the sale of sheep lungs for use in haggis made in this country. Notably, the US ban doesn't just target haggis. While often painted as a "haggis ban," the USDA rule also bans traditional lung-containing dishes from a variety of cultures, including those common to China , Nepal , and several European countries. The rule does permit the use of lungs in pet food, where they're often found on ingredient lists.
Still, Scottish and British government officials have been making the case to legalize haggis as people food for years—as, for example, in and again in But what, exactly, is in haggis? In addition to sheep's lungs, traditional ingredients include sheep's heart and liver, onion, oatmeal, suet, and spices. These ingredients are minced together and boiled inside a sheep's stomach for several hours.
On a trip to Scotland in , a kilted tour guide defined haggis for me as "all the parts of the sheep you wouldn't want to eat, boiled inside its stomach.
To be sure, it's not for everyone, but the dish counts legions of fans—not all of them Scottish. Scotland even sent over its Economy Secretary, Keith Brown, to talk up haggis on a Canadian trade mission. Due to a controversial Canadian import law, the haggises all had to be crafted without one of their most signature ingredients: sheep offal, or lung.
Macsween of Edinburgh was forced to circumvent this regulation by making their Canadian haggis with sheep heart, rather than sheep lung.
The company also needed to have their facilities approved by the Canadian Food Inspection Agency. The North American lung bans have been a persistent irritant in the United Kingdom, where truckloads of offal are eaten every year without incident. No mention of offal exists in Canadian parliamentary records at the time of the ban. In the United States, the Food and Drug Administration reportedly banned the organs without so much as assessing their safety.
Given the tiny U. As a result, purists maintain that superstition alone is causing North Americans to be sold fraudulent, lung-free haggis. Retailers in Scottish tourist areas report regularly encountering Americans who vow to smuggle their haggis purchases back home. In , the food blog Food52 spoke to Lou, a New York haggis smuggler who hinted at collusion with U.
Homeland Security. In , Massie viciously decried the efforts of companies like Macsween to develop lung-free haggis for export.
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