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Haggis. |
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Haggis is a dish containing sheep's 'pluck' (heart, liver and
lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock,
and traditionally boiled in the animal's stomach for approximately three hours. |
Haggis somewhat resembles stuffed intestines (pig intestines
otherwise known as chitterlings), sausages and savoury puddings of which it is
among the largest types.
Most modern commercial haggis is prepared in a casing rather than an actual
stomach. There are also meat-free recipes for vegetarians.
The haggis is a traditional Scottish dish memorialised as the national dish of
Scotland by Robert Burns' poem Address to a Haggis in 1787. Haggis 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 whisky), especially as the main course of a Burns supper. However it
is also often eaten with other accompaniments, or served with a whisky-based
sauce.
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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. Some supermarket haggis is largely
made from pig, rather than sheep, offal. |
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Left: Haggis, neeps & tatties. |
Haggis can be served in Scottish fast-food establishments 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, and a "haggis bhaji" is another deep
fried variant, available in some Indian restaurants in Glasgow. Higher class
restaurants sometimes serve "Chicken Balmoral" or "Flying Scotsman",
which is chicken breast stuffed with haggis and sometimes also wrapped in bacon.
Haggis can also be used as a substitute for minced beef in various recipes.
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