Snap Judgment: Haggis cart

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"If they only knew..."

April 4, 2008

Haggis, the national dish of Scotland, reads sorta gory on the recipe card: Sheep’s innards (heart, lungs, liver) are ground up, mixed with oatmeal and spices, and stuffed into the sheep’s very own stomach before being boiled for a couple hours and served. In reality, the coarse patty tastes a bit like North African merguez sausage, but with an even sharper, sheepy-er bouquet.  

In honor of Scotland Week, haggis was handed out near Times Square last Friday. Oddly, the bekilted staff wasn’t exactly letting slip what they were serving up. “Meat pies” was one of the staffers' common proclamation. “Scotland’s national dish” was another. We caught up with a few of the brave, quite possibly unaware, taste testers. — Matt Rodbard