Haggis
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Haggis ( ) is a savoury
pudding Pudding is a type of food which can either be a dessert served after the main meal or a Savoury (dish), savoury (salty or sweet, and spicy) dish, served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based des ...
containing sheep's pluck (heart, liver, and lungs),
minced Mincing is a food preparation technique in which ingredients are finely divided into uniform pieces. Originally carried out with a knife or , mincing became widely done with machines developed in the nineteenth century. History To mince in the ...
with chopped onion,
oatmeal Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains ( groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel- ...
,
suet Suet ( ) is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between and solidification (or congelation) between . Its high smoke point makes it ideal for deep frying and pastr ...
, spices, and salt, mixed with
stock Stocks (also capital stock, or sometimes interchangeably, shares) consist of all the Share (finance), shares by which ownership of a corporation or company is divided. A single share of the stock means fractional ownership of the corporatio ...
, and cooked while traditionally encased in the animal's
stomach The stomach is a muscular, hollow organ in the upper gastrointestinal tract of Human, humans and many other animals, including several invertebrates. The Ancient Greek name for the stomach is ''gaster'' which is used as ''gastric'' in medical t ...
though now an artificial casing is often used instead. According to the 2001 English edition of the '' Larousse Gastronomique'': "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis — perishable
offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...
quickly cooked inside an animal's stomach, all conveniently available after a hunt — was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish as a result of Scots poet
Robert Burns Robert Burns (25 January 1759 – 21 July 1796), also known familiarly as Rabbie Burns, was a Scottish poet and lyricist. He is widely regarded as the List of national poets, national poet of Scotland and is celebrated worldwide. He is the be ...
' poem "
Address to a Haggis ''Address to a Haggis'' () is a Scots language poem by Scottish poet, Robert Burns in 1786. One of the more well known Scottish poems, the title refers to the national dish of Scotland, haggis, which is a savoury pudding. The poem is most of ...
" of 1786. Haggis is traditionally served with " neeps and tatties", boiled and
mashed Mashed may refer to: * Mashed, that created from mash ingredients * Mashed, the result of a mashing * Mashed, the result of a mashup (music) * Mashed, a UK-based animation YouTube channel that parodies video games, anime and pop culture, owned by ...
separately, and a
dram Dram, DRAM, or drams may refer to: Technology and engineering * Dram (unit), a unit of mass and volume, and an informal name for a small amount of liquor, especially whisky or whiskey * Dynamic random-access memory, a type of electronic semicondu ...
(a glass of Scotch whisky), especially as the main course of a
Burns supper A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 175921 July 1796), the author of many Scots poems. The suppers are usually held on or near the poet's birthday, 25 January, known as Burns Night (; ) ...
.


History and etymology


Scottish theory

Haggis is popularly assumed to be of
Scottish Scottish usually refers to something of, from, or related to Scotland, including: *Scottish Gaelic, a Celtic Goidelic language of the Indo-European language family native to Scotland *Scottish English *Scottish national identity, the Scottish ide ...
origin, First recorded as "hagws" "Now considered specially Scottish, but a popular dish in
arly The Arly () is a 32.1 km long river in the departments of Savoie and Haute-Savoie, France. It is a tributary of the Isère, which it joins at Albertville. Towns crossed by the river * Megève * Praz-sur-Arly * Flumet * Saint-Nicolas-la-C ...
English cookery"
but many countries have produced similar dishes with different names. However, the recipes as known and standardised now are distinctly Scottish. The first known written recipes for a dish of the name, made with
offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...
and herbs, are as "hagese", in the verse cookbook '' Liber Cure Cocorum'' dating from around 1430 in
Lancashire Lancashire ( , ; abbreviated ''Lancs'') is a ceremonial county in North West England. It is bordered by Cumbria to the north, North Yorkshire and West Yorkshire to the east, Greater Manchester and Merseyside to the south, and the Irish Sea to ...
,
north west England North West England is one of nine official regions of England and consists of the ceremonial counties of England, ceremonial counties of Cheshire, Cumbria, Greater Manchester, Lancashire and Merseyside. The North West had a population of 7,4 ...
, and, as "hagws of a schepe" from an English cookbook also of c. 1430. The earlier (1390) book ''The Forme of Cury'' by Richard II's master cooks includes a dish of grated meat in a pig's caul, without using such a name. The Scottish poem " Flyting of Dunbar and Kennedy", which is dated before 1520 (the generally accepted date prior to the death of
William Dunbar William Dunbar (1459 or 1460 – by 1530) was a Scottish makar, or court poet, active in the late fifteenth and early sixteenth centuries. He was closely associated with the court of King James IV and produced a large body of work in Scots d ...
, one of the composers), refers to "haggeis". An early printed recipe for haggis appears in 1615 in ''The English Huswife'' by
Gervase Markham Gervase (or Jervis) Markham (ca. 1568 – 3 February 1637) was an English poet and writer. He was best known for his work ''The English Huswife, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woma ...
. It contains a section entitled "Skill in Oate meale": "The use and vertues of these two severall kinds of Oate-meales in maintaining the Family, they are so many (according to the many customes of many Nations) that it is almost impossible to recken all"; and then proceeds to give a description of "oat-meale mixed with blood, and the Liver of either Sheepe, Calfe or Swine, maketh that pudding which is called the Haggas or Haggus, of whose goodnesse it is in vaine to boast, because there is hardly to be found a man that doth not affect them." (Gervase Markham, ''The English Huswife'') In her book ''The Haggis: A Little History'', Dickson Wright suggests that haggis was invented as a way of cooking quick-spoiling
offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...
near the site of a hunt, without the need to carry along an additional cooking vessel. The liver and kidneys could be
grilled Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...
directly over a fire, but this treatment was unsuitable for the stomach, intestines, or lungs. Chopping up the lungs and stuffing the stomach with them and whatever fillers might have been on hand, then boiling the assembly – probably in a vessel made from the animal's hide – was one way to make sure these parts were not wasted.


Roman theory

Food writer Alan Davidson suggests that the
ancient Romans The Roman people was the ethnicity and the body of Roman citizenship, Roman citizens (; ) during the Roman Kingdom, the Roman Republic, and the Roman Empire. This concept underwent considerable changes throughout the long history of the Roman ...
were the first known to have made products of the haggis type. Haggis was "born of necessity, as a way to utilize the least expensive cuts of meat and the innards as well". Andrew Zimmern


Norse theory

Clarissa Dickson Wright Clarissa Theresa Philomena Aileen Mary Josephine Agnes Elsie Trilby Louise Esmerelda Johnston Dickson Wright (24 June 1947 – 15 March 2014) was an English celebrity cook, television personality, writer, businesswoman, and former barrister. Sh ...
says that it "came to Scotland in a
longship Longships, a type of specialised Viking ship, Scandinavian warships, have a long history in Scandinavia, with their existence being archaeologically proven and documented from at least the fourth century BC. Originally invented and used by th ...
.e., from Scandinavia">Scandinavia.html" ;"title=".e., from Scandinavia">.e., from Scandinaviaeven before Scotland was a single nation". She cites etymologist Walter William Skeat as further suggestion of possible Scandinavian origins: Skeat claimed that the ''hag–'' element of the word is derived from or the Icelandic language, Old Icelandic ''hoggva'', meaning 'to hew → chop → hack', same as in
Modern Scots Modern Scots comprises the varieties of Scots traditionally spoken in Lowland Scotland and parts of Ulster, from 1700. Throughout its history, Modern Scots has been undergoing a process of language attrition, whereby successive generations ...
: ''hag'', 'to hew' or strike with a sharp weapon, relating to the chopped-up contents of the dish. The related Nordic variations of the root dish are traditionally called ”hew/chop-food”: , , , in modern Swedish renamed to '' pölsa''.


Folklore

In the absence of hard facts as to haggis' origins, popular folklore has provided some notions. One is that the dish originates from the days of the old Scottish
cattle drovers Droving is the practice of walking livestock over long distances. It is a type of herding, often associated with cattle, in which case it is a cattle drive (particularly in the US). Droving stock to market—usually on foot and often with the ...
. When the men left the
Highlands Highland is a broad term for areas of higher elevation, such as a mountain range or mountainous plateau. Highland, Highlands, or The Highlands, may also refer to: Places Africa * Highlands, Johannesburg, South Africa * Highlands, Harare, Zimbab ...
to drive their cattle to market in
Edinburgh Edinburgh is the capital city of Scotland and one of its 32 Council areas of Scotland, council areas. The city is located in southeast Scotland and is bounded to the north by the Firth of Forth and to the south by the Pentland Hills. Edinburgh ...
, the women would prepare rations for them to eat during the long journey down through the
glen A glen is a valley, typically one that is long and bounded by gently sloped concave sides, unlike a ravine, which is deep and bounded by steep slopes. The word is Goidelic in origin: ''gleann'' in Irish and Scottish Gaelic, ''glion'' in Manx. ...
s. They used the ingredients that were most readily available in their homes and conveniently packaged them in a sheep's stomach allowing for easy transport during the journey. Other speculations have been based on Scottish slaughtering practices. When a
chieftain A tribal chief, chieftain, or headman is a leader of a tribe, tribal society or chiefdom. Tribal societies There is no definition for "tribe". The concept of tribe is a broadly applied concept, based on tribal concepts of societies of weste ...
or
laird Laird () is a Scottish word for minor lord (or landlord) and is a designation that applies to an owner of a large, long-established Scotland, Scottish estate. In the traditional Scottish order of precedence, a laird ranked below a Baronage of ...
required an animal to be slaughtered for meat (whether sheep or cattle) the workmen were allowed to keep the
offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...
as their share. A joke sometimes maintained is that a haggis is a small Scottish animal with longer legs on one side, so that it can run around the steep hills of the Scottish highlands without falling over. According to one poll, 33 percent of American visitors to Scotland believed haggis to be an animal.


Modern use

Haggis is traditionally served as part of the
Burns supper A Burns supper is a celebration of the life and poetry of the poet Robert Burns (25 January 175921 July 1796), the author of many Scots poems. The suppers are usually held on or near the poet's birthday, 25 January, known as Burns Night (; ) ...
on or near January 25, the birthday of Scotland's national poet
Robert Burns Robert Burns (25 January 1759 – 21 July 1796), also known familiarly as Rabbie Burns, was a Scottish poet and lyricist. He is widely regarded as the List of national poets, national poet of Scotland and is celebrated worldwide. He is the be ...
. Burns wrote the poem "
Address to a Haggis ''Address to a Haggis'' () is a Scots language poem by Scottish poet, Robert Burns in 1786. One of the more well known Scottish poems, the title refers to the national dish of Scotland, haggis, which is a savoury pudding. The poem is most of ...
", which starts "Fair fa' your honest, sonsie face, Great chieftain o' the puddin-race!" In Burns's lifetime haggis was a common dish of the poor as it was nourishing yet very cheap, being made from leftover parts of sheep otherwise discarded. Haggis is widely available in supermarkets in Scotland all year, with cheaper brands normally packed in artificial casings, rather than stomachs. Sometimes haggis is sold in tins or a container which can be cooked in a microwave or conventional oven. Some commercial haggis is largely made from pig, rather than sheep, offal. Kosher haggis, not only pork-free but fully conformant to
Jewish dietary laws (also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, ), from the Ashkena ...
, is produced. Haggis is often served in Scottish fast-food establishments, in the shape of a large
sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. ...
and deep fried in batter. Together with chips, this comprises a "haggis supper". A "haggis burger" is a patty of fried haggis served on a bun. A "
haggis pakora Haggis ( ) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an ...
" is another deep fried variant, available in some Indian restaurants in Scotland. Haggis can be used as an ingredient in other dishes, even
pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...
, rather than the main part of a dish. A traditional haggis recipe describes haggis as "sheep's 'pluck' (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and boiled". Ingredients are sheep stomach, heart and lungs of one lamb, onions, oatmeal, salt, pepper, stock, and water, with optional ingredients dried coriander, cinnamon, and nutmeg. It can be boiled, baked, or deep fried. In the north-east of Scotland, from Aberdeen northwards, in addition to the customary neeps and tatties, haggis is commonly served with mince.


Vegetarian

Vegetarian Vegetarianism is the practice of abstaining from the Eating, consumption of meat (red meat, poultry, seafood, insects as food, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slau ...
haggis was first available commercially in 1984, and now can account for between 25% and 40% of haggis sales. It substitutes various pulses, nuts and vegetables for the meat.
Oats The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seed ...
and
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
may be included as may different types of
lentil The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...
s,
split pea Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of '' Pisum sativum'', the pea. Harvesting The peas are spherical when harvested, with an outer skin. The peas are dried and the dull-colou ...
s,
adzuki bean ''Vigna angularis'', also known as the , azuki bean, aduki bean, red bean, or red mung bean, is an Annual plant, annual vine widely cultivated throughout East Asia for its small (approximately long) bean. The cultivars most familiar in East A ...
s,
kidney bean The kidney bean is a variety of the common bean (''Phaseolus vulgaris'') named for its resemblance to a human kidney. Classification There are different classifications of kidney beans, such as: *Red kidney bean (also known as common kidney ...
s, borlotti beans,
peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large ...
s, other nuts and
mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is ...
,
onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
s, and
carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...
s.


Outside Scotland

Haggis remains popular with Scottish immigrants in the United States, Canada, Australia, and New Zealand, owing to the strong influence of Scottish culture, especially for Burns Suppers. It can be made in any country, but is sometimes imported from Scotland.


Legality

In 1971, it became illegal to import haggis into the US from the UK due to a ban on food containing sheep lung, which constitutes 10–15% of the traditional recipe. The ban encompasses all lungs, as fluids such as stomach acid and
phlegm Phlegm (; , ''phlégma'', "inflammation", "humour caused by heat") is mucus produced by the respiratory system, excluding that produced by the throat nasal passages. It often refers to respiratory mucus expelled by coughing, otherwise known as ...
may enter the lung during slaughter. The situation was further complicated in 1989 when all UK beef and lamb was banned from importation to the US due to a BSE crisis. The ban on importing British lamb to the US was lifted in 2022 but the ban on food containing sheep lung remained in force. As haggis cannot be exported to the United States, it is instead made there, sometimes by Scottish companies. In one such use, which is stated to be otherwise the same 150-year-old recipe having the same ingredients as in Scotland, sheep lung is not used and the casing is artificial rather than stomach.


See also

* Balmoral chicken *
Black pudding Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat ...
* Haggis hurling *
List of sausages This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing (sausage), casing traditionally made from intestine, but sometimes synthetic. Some sausa ...
* Skirlie * White pudding


References

;Notes


External links


Alton Brown's Haggis RecipeBelief in the Wild HaggisHow to cook the perfect Burns supper at scotland.org

Haggis, Hail to Thee!
slideshow by ''
Life magazine ''Life'' (stylized as ''LIFE'') is an American magazine launched in 1883 as a weekly publication. In 1972, it transitioned to publishing "special" issues before running as a monthly from 1978 to 2000. Since then, ''Life'' has irregularly publi ...
''
Haggis at The Foods Of England
* {{Meat British puddings Offal dishes Meat dishes Scottish cuisine Scottish sausages Savory puddings National dishes Meat and grain sausages Precooked sausages