We are pleased to present haggis, the classic Scottish dish, made for us exclusively here in America. We taught a French sausage maker to make haggis despite months of bureacratic forms and inspections from the USDA to finally approve the making of haggis. And you get the rewards - a crumbly delicious haggis made from American lamb, onions, Scottish oats and Andrew Hamilton's special spice blend. Several of our customers have told us this is the best tasting haggis in America.

Here are some of the nice compliments we've received by email
"We've just finished our haggis, neeps and tatties for our evening meal; we purchased the haggis from Scottish Gourmet USA. It was outstanding." Fraser, Hagerstown, MD, June 2009
"Best tasting haggis on this side of the Atlantic" Iain & Moira, Buffalo, NY, May 2009

Presented in a 1 lb fat sausage casing, you'll love it served up with the classic side dishes of mashed potatoes and mashed turnips (champit tatties and bashed neeps for the Scots). Each one pound haggis will serve two as a generous main course, or four as an appetizer. Our haggis is crumbly and delicious. If you don't agree this is the best haggis you can get in the US today, call us and we'll refund your purchase price of the haggis. As always at Scottish Gourmet USA, it is satisfaction guaranteed.

Your haggis is cooked then frozen and vacuum packed in poly film. We ship it to you frozen and you can put it in the freezer for up to one year. When you are ready to enjoy your haggis, simply remove the outer packaging (not the sausage casing itself), drop it in a pan of water and let it come to a boil. Reduce the heat and simmer for 45 minutes to fully reheat the haggis. You can also reheat the haggis in the oven - wrap the haggis in aluminum foil, place it in a baking pan with water and bake it for 45 minutes at 350 degrees. When you haggis is cooked, slice open the sausage casing and serve. The haggis should be steaming, crumbly and slightly spicy. Enjoy!