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Haggis is a very old Scottish
dish, which combines meats, spices and oatmeal to create a very rich, unusual,
but none the less delicious feast. Its factual and historic 
description is sometimes off-putting to people who have not tried it. Fortunately,
modern techniques in the preparation and presentation make it an acceptable
delicacy to almost everyone's palate. In fact, its simply delicious. If you
haven't tried authentic Scottish Haggis…..you must ! Here in Scotland it does
feature regularly on many peoples home menus throughout the year. It makes
"guest" appearances on a more formal basis throughout the year,
whenever Scottish culture is celebrated.
ARRRRRGH
!!!
In the olden days the preparation went something like this :-
Take the liver, lungs & heart of a sheep and boil them. Mince the meats
and mix with chopped onions, toasted oatmeal, salt, pepper, and spices. Take
one properly cleaned sheep's stomach. Stuff the cleaned stomach with the prepared
contents. Sew up the stomach (leaving enough room for expansion to avoid a
large messy explosion) and boil. Serve and eat. Lovely !
Okay!, now you've returned
from the bathroom, be reassured that modern Haggis prepared here in Scotland
is not so gruesome. The best meats are selected, (including tripe and offal)
and prepared with finest oatmeal and spices…..but served in a synthetic skin
which is representative of the old technique. The quality manufacturers here
in Scotland pride themselves in their guarded secret recipes and prepare the
dish to exacting standards. Haggis has a higher quality of content than your
average "sausage"…..and is extremely healthy…..so please don't be put off!
Nowadays, there are even vegetarian versions made from the finest Scottish
produce.
Click haggis
for more on this famous dish.