Haggis

Haggis
Haggis displayed for sale
TypePudding
Place of originScotland
Associated cuisineScottish
Main ingredientsSheep's heart, liver and lungs, and stomach (or sausage casing); onion, oatmeal, suet, spices
Haggis on a platter at a Burns supper
A serving of haggis, neeps, and tatties

Haggis (Scottish Gaelic: taigeis [ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach[1] though now an artificial casing is often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[2]

It is believed that food similar to haggis — perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt — was eaten from ancient times.[3][4][5]

Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish,[6] as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1786. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper.

  1. ^ Cite error: The named reference OED was invoked but never defined (see the help page).
  2. ^ Montagné, Prosper (2001). Larousse Gastronomique. p. 592.
  3. ^ Cite error: The named reference rome was invoked but never defined (see the help page).
  4. ^ Cite error: The named reference necessity was invoked but never defined (see the help page).
  5. ^ Cite error: The named reference cdr was invoked but never defined (see the help page).
  6. ^ "Food and Drink in Scotland – Scottish Cuisine". Scotland.org.