Scottish Americans and expats celebrating the birthday of poet Robert Burns may find their traditional haggis lacking due to the absence of sheep lung, a key ingredient in the dish. Some have turned to the black market for authentic haggis, which is banned in the U.S. due to sheep lung imports. Macsween, a popular haggis maker in Scotland, has developed a recipe to meet U.S. import guidelines by substituting lamb heart for sheep lung. This modification, along with using beef casing instead of sheep stomach, aims to make haggis more accessible to American consumers.
The new haggis recipe is expected to arrive in the U.S. by the following year, just in time for Burns Night celebrations. While haggis may not appeal to every American palate, James Macsween, the managing director of the family business, sees potential beyond this traditional event. He envisions haggis as a versatile ingredient for various dishes like pizza, lasagna, or poutine.
Macsween already sells millions of pounds of haggis in Britain, where the authentic recipe includes sheep lung. However, breaking into the American market has been challenging, with restrictions in place since the 1970s. The recent relaxation of import restrictions on lamb and beef in the U.S. provided an opportunity for Macsween to introduce its haggis made with lamb heart.
Despite skepticism from some in the industry about the feasibility of Macsween’s U.S. entry, the company remains optimistic about offering genuine Scottish haggis to American consumers. Anne Robinson, the founder of Scottish Gourmet USA, and Greg Brockman, a butcher in Brooklyn, acknowledge the unique appeal of haggis and the potential for its acceptance in the U.S. market. The shift in haggis production to include lamb heart aims to provide a more authentic experience of this Scottish delicacy to American consumers.
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