Haggis

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Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.

Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as many sausages are. 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]

The haggis is a traditional Scottish dish memorialised as the national dish of Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.

Contents

History

Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place or nation.

The first known written recipe for a dish of the name (as 'hagese'), made with offal and herbs, is in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, North West England.[2]

The Scottish poem Flyting of Dunbar and Kennedy, which is dated before 1520 (the generally accepted date prior to the death of William Dunbar, one of the composers), refers to 'haggeis'.[3]

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