Reviewed: Jun. 5, 2009

Pretty good. I think I'd prefer it as little patties. For the 'mixed spice' I used a combination of cinnamon, nutmeg, allspice, cloves, ginger, coriander, caraway, and cayenne.

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Reviewer:

kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Mar. 13, 2009

Since I've never had "official" haggis, I'm rating this as a vegetarian meal. It's delicious! I used oat groats instead of cut oats, and I know that next time, I'll have to go with cut oats because they will bind better with the other ingredients. Taste, flavor and texture wise, this is great!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Jan. 5, 2009

I've had this the last two years for Burns' Supper, and it is pretty good. As long as you stab it and drink your Laphroaig you should be happy.

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Reviewer:

louisiana bourbon

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jan. 2, 2009

Wow, this is delicious! I'm definitely including this as an option for our next Burns' dinner. I found I needed to add more water as the oats were cooking. I served it with packaged gravy. Scotch would also be good. ;-)

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Reviewer:

Deb

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Vernon, British Columbia, Canada

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Reviewed: Feb. 11, 2008

This is a really good vegetarian option. Served it with the traditional neeps(turnip) and tatties and it was a great success.

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Reviewer:

Ita

Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

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Reviewed: Jun. 12, 2007

didn't rate this much. didn't taste much like haggis to me - I added a fair bit of pepper for a closer taste. That said it was still good - just not really haggis.

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Reviewer:

krone9

Cooking Level: Intermediate

Home Town: Northampton, Northamptonshire, England, U.K.

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Reviewed: Nov. 9, 2005

I first had vegetarian haggis at Henderson's Restaurant in Edinburgh. This is not the same, but still very good. I had to add an additional cup of vegetable broth before adding the egg, as it was too dry. I also added an additional egg which helped it stick together. I left out the kidney beans and substituted 6 T. ground walnuts for the peanuts and hazelnuts. For mixed spice I used a combination of allspice, mace, cinnamon, nutmeg, and cloves. My vegetarian son gave it a definite thumbs up. I will definatly makes this again. Good and healthy and sticks to your ribs.

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