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By Jonathunder - Own work, CC BY-SA 3.0,
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Haggis is a savoury pudding containing
sheep's pluck (heart, liver and lungs); minced with onion, oatmeal, suet,
spices, and salt, mixed with stock, traditionally encased in the animal's
stomach though now often in an artificial casing 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".
It is believed that food similar to
haggis (though not so named), perishable offal quickly cooked inside an
animal's stomach, all conveniently available after a hunt, was eaten from
ancient times.
Although the name "hagws" or
"hagese" was first used in England c. 1430, the dish came to be
considered traditionally Scottish, even the national dish,[6] as a result of
Scots poet Robert Burns' poem Address to a Haggis of 1787. 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.
