Haggis is a traditional Scottish dish.

There are many recipes, most of which have in common the following ingredients: sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal’s stomach for approximately three hours.

Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Balkan cuisine), sausages and savoury puddings of which it is among the largest types. As the 2001 English edition of the Larousse Gastronomique puts it, “Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.”[1]

Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians.

It is often asserted (e.g., on the packaging of MacSween’s haggis) that the dish is traditionally served with “neeps and tatties” (Scots: swede, yellow turnip or rutabaga and potatoes; these are boiled and mashed separately) and a “dram” (i.e. a glass of Scotch whisky). However, it might perhaps be more accurate to describe this as the traditional main course of a Burns supper, since on other occasions haggis may be eaten with other accompaniments. Whisky sauce (made from thickened stock and Scotch whisky) has recently been developed as an elegant addition.

As soon as I knew I was going to Scotland to see my brother and Allan, I knew I wanted to eat Haggis. I have heard about this for years, and its the first thing I though off when asked what I wanted to eat for breakfast. The boys brought me to a nice little pub just behind their place of residence and we ate a Full Scottish breakfast. Haggis good! Me like haggis. The rest of the breakfast was not great, and the amount of food served for a FULL breakfast was rather small, but all in all, I was happy I ate Haggis Hehe.

On this day in History..

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Tags: Food, haggis, scotland, Travel

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