new range of British smallgoods in a local deli's fridge. Is there a heavy and until now unmet demand for haggis around here? Really? OK, it's an elaborately specific sausage, but you know, it's got that erk factor. Check out the ingredients list: starring at number one (?with a bullet?!), the largest contributor to this foodstuff: Offal.
Now I'm OK with liver (liver and bacon has great gravy) and steak and kidney pies. But even if Clarissa Dixon-Wright is correct, and haggis developed as a quick method of converting entrails and offal into food on the hunting field...and even if lots of countries have versions of this (try the Wikipedia entry on haggis) - even so....tripe? sweetbreads? Not being eaten by this little black duck. They even had a 'slicing haggis' - tubular and easier to cut into even slices. No.
My choice of ethnic foodstuff aligned to my cultural heritage is, and will always remain, Irish soda bread. Now that's great and wonderful and an everlasting joy!
(Who's got a birthday coming up and needs a fun, refrigerated present? Hmmmm....)