Haggis. Does it roam wild through the misty hills and glens or is it made using fine Scottish ingredients? Well, for sure, it's one of Scotland's most famous fares.
Haggis, also known as the great chieftain o' the puddin'-race, is Scotland's national dish and the key element of a traditional Burns Supper along with the theatrical Address to a Haggis, poems, songs, tartan and a 'wee dram' to enjoy the celebration marking the national bard of Scotland's birth.
Its honest, sonsie face may not be the prettiest but this can be overlooked as haggis has a flavoursome meaty, oaty and fiery taste. Made with meat, oatmeal, onions, salt and spices, haggis is traditionally and most often served with neeps and tatties (turnips and potatoes).
Here are some interesting facts about the great chieftain o' the puddin'-race:
- At one point, Baxters had prepared the biggest haggis in the world, weighing 170lbs and measuring 33" x 20"
- Haggis isn't just for neeps and tatties, having been featured in ice cream and the flavour used in crisps and chocolate
- Scottish Highland Games sometimes feature a 'haggis hurling' competition, alongside many other events including the caber toss, stone put, hammer throw, Highland dancing and pipes
- In the modern day, haggis is mostly held together by a synthetic sausage casing
- Haggis comes in different shapes and sizes, varying colours and there is also vegetarian and vegan options
Stahly Quality Foods' Traditional Haggis in a Skin, made in Scotland from the original Stahly family recipe, is featured in The Burns Luxury Hamper.
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