HAGGIS (Scotland)

HAGGIS (Scotland)

The rumours are all true. Scotland's iconic national dish is made of sheep's pluck (liver, lungs and heart) minced with spices, salt, outmeal, suet (animal fat used in cooking) and onion inside a lining of the animal's stomach (nowadays it can be artificial).

We all know that Haggis is irrevocably Scottish. However, many insist that it's not completely covered in tartan. But, how could this dish come from another clan?

Surprisingly, there are not concrete facts to prove that haggis is wholly Scottish. Some argue that the delicacy stems from ancient times after a hunt, when easily perishable parts of an animal were cooked and eaten instantly. Others claim that its origins goes as far back to the Ancient Romans or even before at around the eight century BC. Certain theories argue that it came straight off a ship from Scandinavia. Additionally, some may be shocked to learn that the first printed recipe of something remotely similar to haggis was in England int the early 1400s!

Perhaps the most talked about and most amusing myth is that haggis is, in actual fact, an animal. The tale goes that this wee beastie dwells in the Highlands of Scotland and with two legs longer that the others, runs in circles around the hills at great rates.

Intestines aside, this delicacy is utterly divine. Don't knock it until you've tried it!