Many popular theories abound as to the origins of Scotland's national dish. Some connect haggis not with Scotland at all but with Lancashire, England, where the earliest mention of haggis is said to date from (Liber Cure Cocorum, a cookery book from the 15th century in rhyming verse). Haggis has also been associated with having its beginnings in Roman Britain. The theory encouraged by Scottish tourism organisations is that it was a dish invented for easy transportability and consumed by working men that spent long periods away from home such as cattle drovers herding cows over the Scottish Highlands. The sheep stomach in which a traditional haggis is served would have been a convenient, sturdy way of packaging it for the cattle drovers' wives.
Whatever the theories, haggis rose to popularity in Scotland and its popularity can be attributed, much like pancakes, to a need to use up surplus or leftover ingredients. Haggis was a way of using up the abundance of leftover ingredients after Christmas, although some say it is made of all the parts of the sheep that the Scottish could not sell to the English.
What is Haggis?
Whilst many visitors to Scotland are spoon-fed the story that haggis is an animal running wild in the hills, the reality is a little less fanciful. Haggis is made of sheep "pluck": the heart, liver and (traditionally) lugs of sheep. The pluck is then mixed with onions, oatmeal, suet and spices and boiled in the stomach of a sheep.
When to Eat Haggis
Thanks of Scotland's most famous poet Robert Burns and his poem "Address to a Haggis", Burns Night (January 25th) is when haggis is traditionally eaten in Scotland and by Scottish nationals around the world. St Andrew's Day is another popular time to eat haggis, as is Christmas, but Scots eat haggis regularly.
Traditional Haggis Ingredients
Traditional haggis has the following ingredients:
- Sheep's Pluck: heart, liver and lungs of 1 sheep
- 1 Sheep's stomach
- 1 lb/450g of Oatmeal
- 2 tablespoons of salt
- 1 tablespoon of freshly ground black pepper
- 1 tablespoon of allspice
- 1 tablespoon of mixed herbs
- 8 oz/225g of chopped suet
- 4 large white onions
- Cayenne pepper and lemon juice for serving
Traditional Haggis Recipe and How to Make Haggis
- Haggis is a time-consuming dish to prepare and many companies across Scotland offer tradiionally made haggis, almost certainly made to a higher standard than the novice could hope to obtain. MacSween's of Edinburgh are one reputable company.
- The first stage of haggis making is to prepare the stomach and the "pluck". Wash the sheep's stomach in cold salted water for eight hours. Meanwhile, simmer the "pluck" for two hours making sure that the windpipe is left to hang over the side to drain away any impurities. Once immered (the meat should now be tender) drain the meat and set the water it was cooked in to one side.
- Chop the pluck and add the oatmeal. Then add approximately one pint of the water the pluck was cooked in, mix well and add the seasoning (salt, pepper, allspice and herbs). Finally, add the onions and suet and mix again (as well as the cayenne and lemon juice if you choose to use them).
- Pour the mixture into the sheep's stomach, press the air out and sew up the stomach. Prick several times as you would with a potato if baking it to avoid the dish exploding in the oven. Boil for three to three and a half hours.
Haggis, Neeps and Tatties and Other Haggis Serving Suggestions
Haggis, Neeps and Tatties is the classic way to serve haggis. Neeps are mashed tunips and/ or swede whilst tatties are mashed potatoes (preferably with lots of butter!)
Other haggis serving suggestions:
- As a tasty stuffing for chicken or turkey.
- In a haggis lasagne with a side salad.
- In puff or filo pastry tartlets with caramelised red onions
 |
