well we just had a haggis for tea.. and I liked it!

It is indeed a stuffed sheep's stomach... stuffed with oatmeal, onions, spices... and liver, kidneys, heart and lungs of the sheep.

you can also get it with a man-made casing,.

I had it at Christmas. It was fine. It sounds worst than it is but really it is all ground up/minced with plenty of grains (recipes vary) and spices so it doesn't taste as vile as it would chopping into a liver for example.

http://www.gumbopages.com/food/scottish/haggis.html

I ate blood sausage the other day and THAT was revolting!!! Whoever made it was heavy on the blood, yuck!

blood sausage = blood pudding = black pudding = black sausage = boudin noir   Notes:   These eggplant-colored sausages are made of pig's blood mixed with fat, a filler like bread crumbs, and other flavorings that vary from region to region.  They're usually sold precooked, but most people heat them before serving.  Regional varieties include Germany's blutwurst, Louisiana's boudin rouge, and Spanish morcilla. Substitutes:  zungenwurst OR boudin blanc

I ate blood sausage the other day and THAT was revolting!!! Whoever made it was heavy on the blood, yuck!

I personally find blood sausage vile!    Apologies to anyone who loves it (to each their own), but I'd rather have haggis any day.

me too!

what's this "black pudding" name? = 

I'd be put off pudding for life if I ordered it unknowingly!

I ate blood sausage the other day and THAT was revolting!!! Whoever made it was heavy on the blood, yuck!

blood sausage = blood pudding = black pudding = black sausage = boudin noir   Notes:   These eggplant-colored sausages are made of pig's blood mixed with fat, a filler like bread crumbs, and other flavorings that vary from region to region.  They're usually sold precooked, but most people heat them before serving.  Regional varieties include Germany's blutwurst, Louisiana's boudin rouge, and Spanish morcilla. Substitutes:  zungenwurst OR boudin blanc

But I love boudin! Just don't tell me how it's made, okay! I'll never be able to face my family again. Most of my relatives make their own boudin, phooey on that store-bought carp!

I thought of you when I saw that!

so do you like it red or white? that's the question!!!

red, ahem, obviously is blood... and that HAS to be fresh if it should taste good.

I thought of you when I saw that!

so do you like it red or white? that's the question!!!

red, ahem, obviously is blood... and that HAS to be fresh if it should taste good.

I've eaten both but most often the white because you can freeze it and use it later. And, of course, it sounds so much better in the French (boudin [pronounced boo-dan] rouge) 'cause you get lost in the sound and don't think about the meaning....

yes, I fell for that fancy sounding name thing when i tried pate for the first time.... ew

yes, I fell for that fancy sounding name thing when i tried pate for the first time.... ew

Yes, that's how my mom suckered me into it once, too! Bleecchhh!

my mom took my sis and me to this "old lady restaurant" (which it was, my grandmother and her sisters frequented it) when I was 12 or so and in the middle of the table was a plate of pate... looked exactly like chocolate pudding. My mom said try it! fortunately I took the tinniest swipe with my finger. EW!

I've only had haggis once when I was doing a Burns night at a friend. I thought it was fine and tasty. If you don't think about it, it's quite nice. Same as escargot. They're quite tasty if you don't think about it.

Although, I can't get myself to try blood pudding. I know meat has blood in it and I love a my steak rare (although I can't eat steak anymore), the thought of eating a whole item made of blood is really offputting for me.

the thought of eating a whole item made of blood is really offputting for me.

Well, geez, Ashley, when you put it like that how could anybody eat it?! 

But I love boudin! Just don't tell me how it's made, okay! I'll never be able to face my family again. Most of my relatives make their own boudin, phooey on that store-bought carp!

(Hijack alert)
Paula, did your high school have the boudin cheer? "Hot boudin ... cold couscous ... all for Eagles say Poosh Poosh" (cajun-ish pronunciation of "push push push")?

(Hijack alert)
Paula, did your high school have the boudin cheer? "Hot boudin ... cold couscous ... all for Eagles say Poosh Poosh" (cajun-ish pronunciation of "push push push")?

Absolutely! I think that part of the requirements to set up a high school or middle school/junior high football team in Louisiana IS to learn that cheer! Except, we were the Commodores! (Okay, my high school opened in 1969 and all the good team names were taken!)

I don't do black pudding either!  You do get it occasionally in the north of England & points northward with a full English brekkie fry-up, like at a B&B, etc.  (You might get it in the south too -- I've just not spent much time down there.)  Steve didn't have much of a taste for black pudding for awhile either -- he thinks maybe it was the way it was prepared when he first had it...said it felt like some kind of burnt peanut butter (or worse--use your imagination) sticking to the roof of his mouth.  (And he hates peanut butter!)

Then he had black pudding when we were in Spain last time --  not sure if it was morcilla specifically, but he really liked it.  So he doesn't rule out black pudding now, but I do!  Yech!  I guess I think about it too much.

Nope, no way. I completely agree with Stacey that it's irritating when people say "yuck" about something they aren't willing to try, but I'm afraid I'm going to have to do just that. I wouldn't be able to get beyond what it is.... I've tried kidney once and hated it with a passion. That's about as close as I've come or intend to get. 

Amen! My mom loves chitlins, which sort of related to haggis- yeech!!