Contrary to fabled lore, Haggis are not wee furry critters that inhabit clandestine borrows on the shores of legendary Scottish lochs. Haggis is a popular Scottish fare that is most associated with the annual Burn's Dinner during the week of January 25 when the National Bard is commemorated. Traditionally served with mashed "neeps and tatties" (yellow turnips or rutabaga and potatoes), but can be accompanied by other side dishes. Somewhat reminiscent of northeastern American scrapple, haggis is prepared using well-cleaned animal offal (entrails and internal organs). Often enjoyed with scotch (naturally), red wine, or a strong beer.
Robert Burns immortalized the haggis with his famous and enduring poem " Ode Tae a Haggis" in 1786. The poet Burns wrote often of poor Scottish life and haggis was a comon dish with the underpriveliged masses. It was very inexpensive being made from leftover, otherwise thrown away, parts of a sheep, yet very nourishing. Burns used the haggis to symbolize (lighheartedly) Scottish nationalism in a turbulent time – the French Revolution was underway and the American Revolution had just been triumphant. The haggis was uniquely Scottish.
The actual origin of haggis is obscure – clouded by foggy folklore and a lack of solid historical evidence. Over time, someone discovered that the stomach made an excellent boiling vessel, or natural "pot," to prepare a highly nutritional meal. Some suggest the practice of using a sheep's stomach began with the Romans, Vikings, or ancient Scottish cattle drovers.
An 18 th Century receipe might read: "Collect the sheep lungs, heart, and liver and boil them. Minnce these meats, add chopped onions, toasted oatmeal, salt, pepper, and spices. Stuff a properly cleaned sheep's stomach and securly sew before boiling."
In modern Scotttish supermarkets, haggis is readily available with natural or artificial casing. It is also available in tins and can be also consumed as deep fried haggis or as a fried haggis patty served on a bun with chips – a "haggis burger!" Another modern haggis-based dish is chicken breast stuffed with haggis – the "Flying Scotsman."
As you now realize, haggis is an important historical part of Scottish culture and not just a culinary curiosity. It is not for the weak of stomach (no pun intended). Perhaps if you acquire the courage to try this rich and hearty dish to commemorate the poet Burns, you will be partaking of culinary history. You may also somehow find the courage to face the dreary remaining days of winter. Gu leòr! (Bon Appetit!)
Mr. Klemens is an accomplished author, writer, and practicing pharmacist. He has authored a book on integrative medicine and numerous essays and articles in local, national, and international magazines, and web sites. Topics include integrative medicine, Oriental medicine, herbs and supplements, health and fitness, Scottish culture, and leadership and ethics. He is also listed in the Marquis Who’s Who in America, a member of Clan Gregor, and is a Fellow of the Society of Antiquaries of Scotland.
Disclaimer: All information on this site is provided for informational purposes only! By no means is any
information presented herein intended to substitute for the advice provided to you by any health care or other professional
or organization.
