Scottish haggis

Background

Haggis is a savory pudding made from sheep's heart, liver and lungs, minced and mixed with onion, oatmeal, suet, spices and salt and combined with stock, traditionally cooked in a sheep's stomach, though artificial casings are mostly used today. According to English Wikipedia, although it is generally thought to come from Scotland, many countries have similar dishes; the earliest known recipe, under the name “hagese” and made with offal and herbs, actually comes from a verse cookbook from Lancashire, England, of around 1430. The Scottish poem The Flyting of Dumbar and Kennedie (before 1520) mentions “haggeis”. It owes its status as Scotland's national dish to the poet Robert Burns's 1786 poem “Address to a Haggis”. It is traditionally served with mashed turnips and potatoes (neeps and tatties) and a glass of Scotch whisky, and above all as the main dish of Burns Night suppers on 25 January.

Local customs

• At a Burns Night supper, the haggis is piped to the table, someone recites "Address to a Haggis" and cuts it open with a knife during the poem
• ordinarily in a pub you get haggis with mashed turnip and potatoes (neeps and tatties), often with a whisky cream sauce
• a full Scottish breakfast also often includes a slice of haggis.

Religion & beliefs

• Haggis has nothing to do with religion
• it is closely tied to Scottish national identity and the commemoration of Burns, and Burns Night is a celebration shared by Scots all over the world. It is not subject to particular religious dietary rules, but the sheep offal and whisky are unsuitable for some religious dietary requirements.

Travel tips

• Almost every pub and Scottish restaurant around the Royal Mile and in the Old Town and New Town of Edinburgh serves haggis, and a meal takes about an hour
• around Burns Night on 25 January there are suppers all over the city that need booking in advance. You can combine it with Edinburgh Castle, the Royal Mile and the Palace of Holyroodhouse. Dining tips: haggis contains sheep's offal and suet, so the traditional version is not suitable for vegetarians, but many places have vegetarian haggis
• the oats may be cross-contaminated with gluten, so people with coeliac disease should ask
• whisky sauce contains alcohol. Some pubs also serve haggis as a starter, good for a first taste. Prices and opening hours are as set by each restaurant
• popular long-established restaurants often have queues, so going outside regular mealtimes is more relaxed.