![]() It is said that in days gone by hunters would mix offal, which couldn't be preserved, with cereal - creating the first haggis. ![]() We're sorry to break this to you but… haggis is not a small animal indigenous to the Highlands of Scotland and, therefore, does not have legs of any length. We agree that it may not win the title of the most elegant dish on the planet, but it really is undeniably delicious!This versatile food is also used as a focal ingredient in more contemporary dishes in the restaurants and pubs across Scotland.įrom traditional haggis, neeps and tatties with whisky sauce to modern dishes with a twist like haggis Scotch quail's eggs, haggis-topped nachos or the excellent Balmoral Chicken, (which is a succulent chicken breast stuffed with spicy haggis and wrapped in sizzling bacon), haggis is favoured year-round in Scotland and beyond. Often served with the classic sides of bashed neeps and mashed tatties (that's Scots for turnip and potatoes), haggis is traditionally cooked in a sheep's stomach (a historic way of preserving meat), but most haggis nowadays is sold and cooked in a synthetic sausage casing. ![]() This enduringly popular dish is a type of savoury pudding that combines meat with oatmeal, onions, salt and spices.
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