Haggis finally crosses the pond 50 years after being banned in America – because they said it was unfit for human consumption… but one key ingredient has had to be scrapped
Its blend of offal and spices has made it a uniquely Scottish dish for centuries.
But now Scotland’s largest haggis maker is creating a new recipe for the dish in order to export it to the US for the first time in more than 50 years.
Macsween of Edinburgh is developing a version of the culinary favourite to get around strict American food regulations.
Traditional haggis was banned by the US authorities in 1971 after they ruled food containing offal – sheep lung – was unfit for human consumption.
The Scottish firm is now set to substitute the ingredient with sheep heart while preserving the traditional blend of spices, oatmeal and fat in the delicacy.
The product is currently in the testing phase but the company hopes it will be ready to launch in time for Burns Night next year – when Scots the world over celebrate the life of national poet Robert Burns on January 25.
It will give millions of Americans and ex-pats the chance to sample haggis made in Scotland for the first time in decades.
Scotland’s largest haggis maker is creating a new recipe for the dish in order to export it to the US for the first time in more than 50 years
Traditional haggis was banned by the US authorities in 1971 after they ruled food containing offal – sheep lung – was unfit for human consumption
The firm’s managing director James Macsween said: ‘The company has been developing a new haggis recipe that complies with US regulations, aiming to introduce haggis to the American market for the first time since a 1971 ban.
‘In response to this long-standing ban, we have been innovating to create a compliant version of haggis without compromising the dish’s authentic flavours and texture.
‘This involves substituting sheep lung with sheep heart while preserving the traditional blend of spices, oatmeal and fat.
‘The new recipe aims to stay true to the spirit of haggis while meeting the stringent regulations imposed by US food safety authorities.
‘Once launched the haggis in the US would represent a significant opportunity for us, as we seek to introduce one of Scotland’s most iconic dishes to a broader audience.
‘This effort aligns with traditional food events, such as St Andrews Day, Hogmanay and Burns Night celebrations, which are growing in popularity among Scottish American communities, and the broader appreciation of global cuisine in the US market.
‘This initiative reflects our commitment to innovation and growth in the global market.’
Macsween of Edinburgh is developing a version of the culinary favourite to get around strict American food regulations. Pictured: James MacSween
The move into the US market comes after the company successfully started exporting an alternative haggis to Canada in 2017.
Canada lifted an import ban on red meat from Europe in 2015 but offal is still banned.
Macsween replaced the lung with lamb heart and lamb fat, complying with the regulations set by the country’s Food Inspection Agency (CFIA).
Mr Macsween said Canada is now the business’s largest overseas market.
The company has also exported vegetarian versions of its haggis to the US in recent years to tap into the growing market for gluten-free, plant-based and vegan foods.
The Scottish Veggie Crumble was stocked in stores of grocery chain Fairway Market in New York, New Jersey and Connecticut.
The US has previously suggested its long-standing ban on haggis could be lifted but talks remain ongoing.
