Haggis facts for kids
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Haggis displayed for sale
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| Type | Pudding |
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| Associated national cuisine | Scotland |
| Main ingredients | Sheep's heart, liver and lungs, and stomach (or sausage casing); onion, oatmeal, suet, spices |
Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing 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 (though not so named)—perishable offal 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' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and a dram (a glass of Scotch whisky), especially as the main course of a Burns Supper.
Images for kids
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Haggis on a platter at a Burns supper
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A serving of haggis, neeps, and tatties
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Recitation of the poem Address to a Haggis by Robert Burns is an important part of the Burns supper
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Haggis supper from a chip shop
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Haggis platter at a Burns Supper in the US
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A fictitious Wild Haggis Haggis scoticus, next to a prepared specimen, as displayed at the Glasgow Kelvingrove Gallery
See also
In Spanish: Haggis para niños
