Haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. Most modern commercialhaggis is prepared in a sausage casing rather than an actual stomach.
Haggis is a traditional Scottish dish, considered the national dish of Scotland as a result of Robert Burns’ poem Address to a Haggis of 1787. Haggis is traditionally served with “neeps and tatties” (Scots: turnip and potato), boiled and mashed separately and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place. The first known written recipe for a dish of the name (as ‘hagese’), made with offal and herbs, is in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, North West England.