If you’ve put haggis hunting on your must-do list when visiting Scotland then I hate to be the one to break it to you but haggisâ€¦ how do I put it gentlyâ€¦ haggis is not â€˜a wild furry three-legged beast of the Highlands that lurks into the cities at night, like a foxâ€™,Â as believed by many, neither is it a traditional Scottish music instrument or a character from a Harry Potter book.
Haggis, everyone, is Scotlandâ€™s national dish and probably one of Scotlandâ€™s most famous icons.
Ring a bell now?
This Scottish delicacy is a sausage-like dish or savory pudding that combines meat with oatmeal, salt and spices. It may not win the â€˜most elegant dish on the planetâ€™ title if you’re not familiar with its unique charm, and, yes, it may often make it to the list of worldâ€™s most unappetising dishes (and thatâ€™s purely judging it on its ingredients), but, hey, as the saying goes, you donâ€™t judge a book by its cover, do you? * Itâ€™s probably best not to name all of the ingredients here, but for those with an iron â€™stomachâ€˜ and a courageous â€˜heartâ€™, read the footnote. Honestly, itâ€™s much tastier than it sounds! In fact, itâ€™s one of my favorite traditional Scottish foods.
Traditionally served on the 25 January, the anniversary of Robert Burnsâ€™ birth, itâ€™s the crowning glory of a Burns NightÂ â€“ an event that celebrates Scotlandâ€™s National Bardâ€™s life and works. Pair it up with the classic accompaniments to haggis, neeps and tatties – or turnip and potatoes as theyâ€™re known to the rest of the world outside of Scotland (or is it swede perhaps?) – and youâ€™re ready to celebrate in style.
If youâ€™re feeling adventurous enough to feast upon Scotlandâ€™s most famous dish then read more on how to prepare your own haggis using local produce. And in preparation for Burns Supper, why not test your knowledge and find out some interestingÂ facts about Robert Burns aka Rabbie Burns?
* Basic ingredients include a mixture of the minced heart, lungs and liver of a sheep mixed with suet, onions, oatmeal, spices and seasoning boiled in the stomach of the slaughtered animal (or a more contemporary synthetic equivalent such as sausage casing).