Haggis is a traditional Scottish dish. There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.
Haggis is traditionally served with "neeps and tatties" (Scots: swede and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper.
To even swallow one mouthful I would need a lot more than just one 'dram' of whisky. lol
ReplyDeleteIt tastes better than it looks - though I only like a small portion myself!
ReplyDeleteAfter living in Scotland for three years - this is still one of my favourites along with white pudding which you don't get much down here in the south and of course black pudding!
ReplyDeleteI have seen all three served at breakfast - personally I just stick with porridge and kippers!
ReplyDelete