Haggis and Black Pudding

hi all - Being that I'm A Scot now living in the US (where it seems they don't believe all the animal should be used) it's hard to source good Haggis or black pudding. So I have 2 questions to the forum....

1. Sous vide suggestions for haggis - essentially a v large sausage I wondered if anyone can offer an informed suggestion of cook time/temp. For reference standard cooking method was to gently simmer the haggis in water for 1.5hrs (2lb haggis)

2. Black pudding - going to attempt to make my own- anyone have a good line on good quality dried blood - the key to making as close to a Stornoway black pudding / blood sausage. Which, for reference I class as highly as the finest fois gras in the culinary world

Any advice much appreciated

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Comments

geemcwee

When I say they (America) I meant the FDA in their banning Haggis because it uses the Lambs lungs FYI

adey73

Don't the Canadians post them to USA? (I read somewhere)

Am in Russia, I forgot to buy one at Christmas and bring it with me. I eyed the McSweenie packaging and thought I could pop that in a bath at 80c. The. Forgot about it.

..... I even like the veggie one.

Tim_Sutherland_52834

Asian markets are your best bet for frozen blood. Hispanic market sometimes have it. Look for morcilla and ask where they get the blood from.