because real Haggis includes sheep liver, banned from legal consumption in the U.S. since 1971 - imports of British meats following the Mad Cow outbreak have further complicated legally importing haggis.
Anyway an interesting article about haggis - in some ways the national dish of Scotland it seems - thanks perhaps to Bobbie Burns.
The article says haggis can taste good but that the haggis sold in the U.S. sans sheep liver tastes not like the real thing.
I've shied away from haggis - questions - how do yous who have tasted it find it tastes? (Like chicken perhaps!) and is it easy to find in Scotland say in pubs - or is it mainly eaten on Burns Day or Hogamany?
Scottish Haggis - UK Trying to Overturn U.S. Import Ban...
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