Thrifty Foods in Parksville gets their haggis from family butchers Peter Black & Sons in West Vancouver. The secret recipe has been in the family for over 50 years. They are the largest producers of haggis in British Columbia continuing a family tradition of sausage-making which started in Scotland.
So how do you cook the giant sausage or pudding? Made up of minced sheep’s organs like heart and liver mixed with oatmeal and spices, and stuffed in a casing (traditionally a sheep’s stomach) it can be prepared many ways. The butcher’s recommend steaming, double boiling or baking in the oven. They do not recommend boiling as too often the natural casing will split and you will end up with haggis soup.
