Haggis is a very old Scottish dish made from the internal organs of a sheep (liver, heart and lungs), mixed with oatmeal and onions and wrapped in the stomach bag of a sheep.
Similar offal based dishes can be traced back before Roman times, when it was eaten by peasants farmers, utilising the least expensive cuts of meat and offal. Although the ingredients may not seem that appealing, it has a very fine, wholesome and nutty flavour.
Fresh haggis is now widely available in supermarkets, so there is no need to prepare your own, particularly as you would be hard pressed to find a butcher who can provide the ingredients these days. Most supermarket haggis is supplied in synthetic skins.
Ingredients for Haggis, Tatties and Neeps
The following ingredients will serve up to 6 adults.
How to Make Haggis, Tatties and Neeps
In Scotland, haggis is traditionally eaten on Burns Night or St Andrews Day, with a wee dram of neat Scotch whisky. The haggis is served whole and hot, on a bed of the hot mashed tatties and neeps. The skin is then opened with a cross cut and each guest scoops out what they want with a spoon.
Traditionally haggis is served without any sauce or gravy. However, it can be little dry for my own taste, so the addition of onion gravy (with a drop of whisky added) can be applied to make it more palatable.