About Haggis

Robert Burns was a Scottish Nationalist, and was very patriotic. Such was the love for the poet that after his death, Burns Night was celebrated every January 25th – which would have been his birthday. His friends would sit and recite his poems, and when they came to ‘Address to a Haggis’, a steaming haggis would be brought into the room for them to eat.

These days Burns Night is still celebrated, and Scots around the world celebrate the great man, and eat the Haggis he so enjoyed.

Because of Burns, Haggis is now widely regarded as the national dish of Scotland. But while it is revered north of the border, in other places there can be a hesitancy to try it.

Haggis is traditionally made with the ‘pluck’ of a sheep (lungs, liver and heart), chopped and stuffed into its stomach with a mixture of oats, onions, herbs and spices, and then boiled. While this maybe doesn’t sound completely appetising, the complex flavours are a delight – a kind of intense lamb flavour with herb undertones. Indeed, the meat content and quality of the ingredients are superior to those found in many sausages.

Haggis can now be found in man-made casings, to comply with the squeamish tastes of many buyers.

In another move towards the consumer, Haggis is now available in a 100% vegetarian version – made with kidney beans, lentils, peanuts, walnuts, almonds, carrots, turnip, and mushrooms, together with the traditional ingredients of oatmeal, onions and spices.

Haggis has also evolved in other ways – you can now buy packs of cocktail-sized Haggis, ideal for buffets or canapes. Or packs of pre-sliced Hagis, which can be microwaved for a speedy snack. All of these things are making sure that Haggis remains relevant in 21st Century life, rather than being left as a Burns Night treat.