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Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with 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 an hour. It somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings), sausages and savoury puddings of which it is among the largest types. Most modern commercial haggis is prepared in a casing rather than an actual stomach. There are also meat-free recipes specifically for vegetarians which supposedly taste similar to the meat-based recipes. Some Scots joke that the haggis is a small animal native to Scotland.Haggis is traditionally served with "neeps and tatties" (Scots: turnip and potatoes), each of these being mashed, separately. (The "neep" is the yellow vegetable — Brassica napobrassica, or Brassica napus var. napobrassica — called 'swede' in southern England and 'rutabaga' in North America.)
Haggis which will be served at all Burns Dinners this month,
Haggis is the quintessential
Scottish dish, and as such is the natural centrepiece of the Burns
Night dinner. Those who are disgusted by its ingredients (a mix of
offal and oatmeal served in a sheep's stomach) or peculiar appearance
are usually converted by the rich aroma and taste of the cooked dish.
We have three recipes,
The Bagless Haggis,
The Genuine
Haggis and
The Quick Recipe.
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Haggis,
Neeps and Tatties
San Diego Scottish Highland Games & Gathering of Clans