Haggis, the national dish of Scotland is a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep’s stomach and boiled.
Haggis is inexpensive, savoury, and nourishing. In Scotland it formerly was considered a rustic dish and was so celebrated in Robert Burns’s lines “To a Haggis” (1786), but in the 21st century haggis is served with some ceremony, even bagpipes, particularly on Burns Night (held annually on January 25, Burns’s birthday) and Hogmanay, as the Scots call their New Year’s celebrations.
Haggis is usually accompanied by turnips (called “swedes” or “neeps”) and mashed potatoes (“tatties”); Scotch whisky is the customary drink.
If you’ve never tried it please make sure to ask for it when you travel to Scotland.
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