Haggis is the traditional Scottish meal but not the most popular in fact many Scots turn their nose at idea of eating it.

It is said and I believe it that most people would not have even heard of the Haggis if it had not been for our national poet Robert Burns. He referred to it as the Chieftain of the Pudding Race in his poem “Address To The Haggis. Robert Burns died in 1796 but his memory lives on and so does his poem to the haggis which is said on 25th of January each year when we celebrate Burns Night. )

You will be able to find the full version of “Address to the Haggis” on our ScottishJerk.com website. There is also a sample format for those wanting to hold a Burns Night Dinner. The template also has the Scottish Grace or Selkirk Grace along with the order of toasts and responses that should be included.

On less formal occasions such as almost every night of the week all year round most Scots COULD buy what is referred to as a haggis supper. This is simply deep fried haggis with chips (outside of Scotland “chips” may be called French fries) and sold mainly as a take-away meal along with Haggis burgers. However this does not tell us what is the secret recipe that makes Haggis so special.

If you ask a Scot many of them will say that the haggis is a small beaver sized animal that lives wild on the sides of our Scottish highland hills. They have adapted to the steep sided slopes by having shorter legs on one side of its body than the other. Darwin explained this under the survival of the fittest theory by pointing out that this difference in leg length allowed them to run in circles around steep Scottish highland hills. Many tourists are very disappointed when they are unable to book on Haggis hunting expeditions at local travel agents.

In reality the haggis is made up of the cheapest cuts of meat available usually a sheep making it popular for poorer families in ancient times (although venison haggis is eaten in some areas). By tradition the ingredients are mixed from several different meats including the heart, liver and lungs (the latter is often called lights) together with some mutton, onion, suet fat and arrange of spices and herbs to local taste and custom. This mix is then mixed with stock before being stuffed inside a sheep’s stomach then boiled and served.

To suit modern day tastes the sheep’s stomach is usually replaced with an artificial casing and vegetarian friendly ingredients will often replace the meat and offal.

Note it will be almost impossible to get the true traditional haggis in some countries for example the USA it is not possible to sell lung for human consumption. If you want to know more about this traditional Scottish dish please come to our Scottish culture website ScottishJerk.com

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