Haggis

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
	Cookbook: Haggis; Media: Haggis;

Haggis (Scottish Gaelic: taigeis) 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 OED was invoked but never defined (see the help page).
^ Montagné, Prosper (2001). Larousse Gastronomique. p. 592.
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^ "Food and Drink in Scotland – Scottish Cuisine". Scotland.org.

[OED-1] Cite error: The named reference OED was invoked but never defined (see the help page).

[2] Montagné, Prosper (2001). Larousse Gastronomique. p. 592.

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[6] "Food and Drink in Scotland – Scottish Cuisine". Scotland.org.

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