Scotland’s largest haggis maker is creating a new recipe so that the dish can be sold in America 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.
Now Macsween of Edinburgh is working on substituting the ingredient with sheep heart while preserving the traditional blend of spices, oatmeal and fat in the delicacy.
The Guardian reports that the company hopes it will be ready to launch in time for Burns Night next year.
It will give millions of Americans and ex-pats the chance to sample haggis made in Scotland for the first time in decades.
Over the years, petitions to end the American ban have been made by former environment secretaries and there have been stories of smuggled, bootleg and blackmarket haggis.
Managing director of the company, James Macsween, said: “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.”
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