Haggis

Haggis is a traditional Scottish dish. It is basically a weighty sausage. Although there are many recipes, some of which use deer offal, it is normally made with the following ingredients: sheep's heart, liver, and lungs (or "lights"), minced with onion, oatmeal, suet, spices, and salt, mixed with stock and traditionally boiled in the animal's stomach for several hours. In this it somewhat resembles other stuffed intestines, otherwise known as sausages, of which it is among the largest types. There are also meat-free recipes specifically for vegetarians which taste very similar to the meat-based recipes.

Related Topics:
Scottish - Deer - Offal - Heart - Liver - Lung - Onion - Oatmeal - Suet - Spice - Salt - Stomach - Sausage - Vegetarian

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Haggis is traditionally served with "neeps and tatties" which is mashed swede (rutabaga) and mashed potatoes - Scots generally refer to Swedish turnips as 'turnips' rather than 'swedes', hence "neeps". This said, the etymology is confusing: the large yellow-orange root vegetable Scots refer to as a turnip is called a swede in those parts of Britain where the small white-purple root vegetable is called a turnip.

Related Topics:
Swede - Potato - Turnip

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In some ways, the northeastern U.S. dish scrapple resembles haggis, however haggis differs in the following ways: it uses sheep offal instead of pig offal and oatmeal instead of cornmeal (maize); it is a sausage rather than a meat loaf; and it is boiled instead of being baked. As a result, the appearance and the flavour vary significantly. Another similar dish is the Dutch balkenbrij.

Related Topics:
Scrapple - Oatmeal - Cornmeal - Balkenbrij

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