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Originally Posted by bcapprentice
Has anyone seen a nutritional analysis of a serving of haggis?
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Nope.... Good Haggis recipes are guarded family secrets and as such you would have to know the makeup of the individual haggis. What gives it it's distinctive taste and texture are the spices and a good proportion of suet, cheap brands don't use decent handmade suet.
My family, up until me, was involved in the business both in Scotland and in Vancouver, Canada. The famous high-ceilinged "James Inglis Reid" butcher's shop at 559 Granville in Vancouver, which opened in 1915, had a sign that read: “We hae meat that ye can eat.” The meats included Ayrshire bacon, Belfast ham, black pudding, haggis and oatmeal-coated sausage. The Scottish-born (Kirkintilloch) Reid had come to Vancouver in 1906 and was joined by another Scot, H. Nelson Menzies, my grandfather, in 1917. My grandfather brought with him the family recipes from what has now become the Menzies Meat-market chain in Scotland. My father went into the business out of high school and ran the sausage kitchen and smokehouse, except for during the war. He bought out my grandfather's share when he retired and was involved until 1986 when they were forced out of business by a downtown mall project.
There you go a bit of BC History to go with yoour Haggis..
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