Friday Food Feature: Haggis

Haggis

OK, raise your hand if you’ve had Haggis…OK, one, two,
three…maybe six of us. And yet when you think of Scotland…or in particular Scottish cuisine (such as it is) Haggis is
what usually comes to mind. What exactly is haggis? Well, it varies, but it does (kinda, sorta) closely resemble a
spicy sausage meat…and sometimes it looks a bit like roadkill. But the question is really: what is the stuff made of?
Ah, now that we know. The traditional Scottish haggis is made of (place finger over lips to prevent vomiting)
a sheep’s stomach filled with the minced lungs, heart, and liver of the sheep, all mixed together in a yummy bowl with
oats, onions, and spices. 

Of course, in olden days, Haggis made sense. Like beef jerky (mmm jerky). Haggis was made by and for Highland farmers
who had limited grazing land and perhaps just a wee spring lamb or two with which to get themselves through the
typically vigorous Scottish winters. Sure, mutton was good eating, but making up some haggis allowed the meat to go
further.

Of course, they still eat Haggis in Scotland today. I’ve had it, and when you don’t actually think about what it is,
it’s really not bad. And the Scots are taking Haggis prep to all sorts of lengths, creating even, I kid you not,
vegetarian Haggis.

Related Links:

Haggis Recipes

The Haggis Hunt

The Band Enter the Haggis