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Haggis — traditional dish from Scotland, United Kingdom
Main course Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪38gProtein
🌾22gCarbs
🥑38gFat
🌿2gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🌾 Gluten

Haggis

How to order / say it
Say it Haggis — [HAG-gis]
Order I'd like the haggis, please.
Say locally

A savory pudding containing sheep's offal, onions, oatmeal, suet, spices and salt.

Why try it?

Haggis is the national dish of Scotland, deeply rooted in its history and culture. Traditionally served on Burns Night, it's a testament to Scottish resourcefulness and culinary creativity.

How it tastes

Rich and hearty with a spicy, peppery flavor, haggis is known for its crumbly yet moist texture. It's typically served with 'neeps and tatties' (turnips and potatoes) for a complete taste experience.

Origin & History — first documented: 1400

The haggis's origins date back to at least the 15th century in Scotland, where it was a pragmatic way to utilize all parts of the sheep. Its association with the poet Robert Burns helped cement its iconic status in Scottish cuisine.

Recipe

Ingredients

  • 🥩 500 g sheep's offal
  • 🌾 100 g oatmeal
  • 🧄 50 g onions
  • 50 g suet
  • 🧂 10 g spices
  • 🧂 5 g salt

Method

  1. 1 Mince the sheep's offal and onions together.
  2. 2 Mix in oatmeal, suet, and spices.
  3. 3 Stuff the mixture into a sheep's stomach and secure.
  4. 4 Simmer in water for about three hours.

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All Europe recipes — United Kingdom — Edinburgh — Haggis
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