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Haggis

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Haggis, neeps & tatties.jpg

Haggis is a kind of sausage, or savory pudding cooked in a casing of sheep's intestine, as many sausages are. It is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours.

Haggis is a traditional Scottish dish. It is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whiskey), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.

Haggis is widely available in supermarkets in Scotland and other parts of the world all the year round, with cheaper brands normally packed in artificial casings, rather than stomachs, just as cheaper brands of sausages are no longer stuffed into animal intestines. Some supermarket haggis is largely made from pig, rather than sheep, offal.

Haggis can be served in Scottish fast-food establishments deep fried in butter. Together with chips, this comprises a "haggis supper". A "haggis burger" is a patty of fried haggis served on a bun, and a "haggis pakora" is another deep fried variant, available in some Indian restaurants in Glasgow.

A modern haggis variant often served in higher class restaurants is the "Flying Scotsman", which is chicken breast stuffed with haggis. This can in turn be wrapped in bacon to create a dish known as "Chicken Balmoral".

Since the 1960s various Scottish shops and manufacturers have created vegetarian haggis for those who do not eat meat. These substitute various pulses and vegetables for the meat in the dish.

History


Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place.

There is no precise date for the first preparation of haggis, the earliest recorded consumption of the related French dish Andouillette can be traced back to an actual date in the ninth century - it was served at the coronation of King Louis II in Troyes on 7 September 878.


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References

Haggis, en.wikipedia.org

Haggis, www.foodnetwork.com

OUR BELOVED HAGGIS! The National Dish of Scotland, www.gumbopages.com