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 [lights]), 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 chitterlins 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."
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.
Address to a Haggis: Robert Burns
- The original
- Fair fa' your honest, sonsie face,
- Great chieftain o' the pudding-race!
- Aboon them a' ye tak your place,
- Painch, tripe, or thairm: Weel are ye wordy o'a grace As lang's my arm
- Fair is your honest happy face,
- Great chieftain of the pudding race!
- Above them all you take your place,
- Stomach, tripe or guts: Well are you worthy of a grace as long as my arm