Saturday, 25 January 2014

The Mysterious Haggis

"Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang's my arm."
- First Verse of 'Address To A Haggis' by Robert Burns

Seeing as I am Scottish, I think its probably about time did a post on Haggis. I mentioned it in a couple of other posts but I think it deserves one of its own, and what better time to write it than Robert Burns day. In this post I'll debunk the mysteries surrounding the honorable Haggis.

The Wild Haggis
First of all, if you were to ask a Scottish person what a Haggis is, your probably (providing you can understand them) going to be given this answer. 'A Haggis is a small, feathered mammal. It lives in the highlands, therefore its legs on one side are shorter than the other, meaning that it can only run one way round the hills that it calls home.' If you ever visit Scotland, be sure to lookout for them while travelling through the glens.

Stuffed Wild Haggis

The Haggis
Now here comes the real truth. Haggis is a savoury pudding containing sheep's heart, liver and lungs; minced with onion, oatmeal, suet, spices, salt and stock. Traditionally, all encased within a sheeps stomach and simmered for approximately three hours. Of course, the more modern version uses sausage casing. Traditionally served with mashes 'neeps' (Turnip) and 'tatties' (Potatoes). If your ever come across the chance to try this wonderful Scottish dish, I implore you to try it, I promise you will not be disappointed. 

Haggis, Neeps and Tatties



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