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Haggis
 Haggis displayed for sale | |
| Type | Pudding |
|---|---|
| Place of origin | Scotland |
| Associated cuisine | Scottish |
| Main ingredients | Sheep's heart, liver and lungs, and stomach (or sausage casing); onion, oatmeal, suet, spices |
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.
- ^ Cite error: The named reference
OEDwas invoked but never defined (see the help page). - ^ Montagné, Prosper (2001). Larousse Gastronomique. p. 592.
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necessitywas invoked but never defined (see the help page). - ^ Cite error: The named reference
cdrwas invoked but never defined (see the help page). - ^ "Food and Drink in Scotland – Scottish Cuisine". Scotland.org.
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