Haggis | Definition, Origin, & Facts (2024)

FAQs

Where did haggis originally come from? ›

Scotland

Haggis / Origin

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 1786.

Haggis' origins are shrouded in mystery. There is no telling where – or when – it came into being. Some believe that it was brought over by the Romans. Although evidence is scarce, their version – made from pork – probably began as a rudimentary means of preserving meat during hunts.

A national dish of Scotland, haggis is a sausage made from the liver, heart, and lungs of a sheep. These are chopped and mixed with suet (animal fat) and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is stuffed in sheep's stomach and boiled. Haggis is often eaten with Scotch whiskey.

Scottish haggis has been banned in the US since 1971, when it became illegal to import food from the UK containing sheep lung.

The dish was popularised by Robert Burns in his poem Address To A Haggis. Later, in 1801, when his friends got together to celebrate his life five years after his death, they served haggis in his memory. Since then the unusual food has become the centre of Burns Night.

Legend surrounds the wild haggis. According to many cryptid directories, the wild haggis is an unbalanced beast whose legs of unequal length enable it to lope up steep Scottish hillsides with ease.

Scotland's iconic dish began as a nod to the necessities of harder times, when using as much as possible of a slain animal was essential. But while some cuts of meat could be salted or dried for preservation if not eaten immediately, internal organs were far more perishable.

This is a herd of wild haggis. The collective noun is actually 'stooshie. '

The Haggis

Heart and lungs will provide some iron, zinc and selenium and the oats included in haggis will contribute to fibre intake. It's important not to over indulge in haggis as it tends to be high in fat and saturated fat as well as high in salt, so be mindful of the portion size.

What is the national dish of the haggis? ›

haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices.

Hunting wild haggis has become so popular that there are special local haggis hunters called gillies. The hunting season begins on St Andrew's Day (30th November) and lasts until Burns Night (25th January).

Haggis has even been attributed to France due to their old alliance with Scotland, and they may have introduced in the late 13th century. However, the earliest written reference to a haggis-like sausage comes from the Greek playwright Aristophanes, who mentioned it in 423 BC.

With short hairy legs and a bulbous, rugged body, they are far quicker than they look and can easily escape capture or predators. Parent Haggii lay between 1 and 3 off spring every year; and contrary to popular belief, they hatch from tiny little eggs that the father lays.

Haggis. Haggis is our national dish, and the first recipe dates back to the 15th century (in recorded history).

American regulations forbid the eating of lungs from any livestock. This stricture stems from side effects caused by the slaughtering of these animals. Namely, that fluids from other parts of the body, like stomach acids, end up trapped in the lungs, due to an acid-reflux-like reaction.

haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices.

The "natonal dish of Scotand", invented by Vikings

Haggis is considered the “national dish” of Scotland, occupying an important place in Scottish culture and national identity.

Haggis. Haggis is our national dish, and the first recipe dates back to the 15th century (in recorded history).