page_title: Haggis
hierarchical_section_title: Haggis
caption_attribution_description: English: Haggis, neeps and tatties at a Burns Supper on the 25th January. The kilt is in the MacAlister tartan.
context_page_description: Haggis is a savoury pudding containing sheep's pluck, 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 —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, especially as the main course of a Burns Supper.
context_section_description: Haggis (Scottish Gaelic: taigeis) 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.
caption: A serving of haggis, neeps, and tatties
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