Ode to haggis

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Posted at 12:02PM, 23 January 2009 by Carol Wilson - Food writer

This Sunday, Scottish people all over the world will be commemorating the birth of Scotland's most illustrious poet, Robert Burns, with a traditional Burns Supper. This year will be extra special as it's the 250th anniversary of the poet's birth.

Scotland's best known speciality is a mystery to most non-Scots

Haggis is always served as the main course. Scotland's best known speciality is a mystery to most non-Scots and is the focus of lots of jokes about shooting and hunting the wee beastie haggis!

In fact it's made from 'sheep's pluck' - the finely chopped liver, heart and lungs, mixed with oatmeal, suet, herbs, spices and seasoning, packed into a natural casing (traditionally sheep intestines), which is not eaten, then boiled. Its origins are shrouded in obscurity, although it is known to be an ancient dish, as 15th century recipes mention a haggis or haggas pudding. The name may come from the Scandinavian 'hag', meaning to hack or chop, or from the Anglo-Saxon 'haecan' - to hack into pieces. Another explanation is that it comes from the French 'hachis', or the Icelandic 'hoggva', also meaning to hack or chop.

The best haggis is moist, firm and flavoursome. Every Scottish butcher has his/her own recipe, made according to the basic recipe, which has remained virtually unchanged since Burns' day, with the addition of their own exclusive blend of seasonings, herbs and spices. Every year a competition is held to find the finest haggis, organised by the Scottish Federation of Meat Traders.

The meal may be a very formal event with much ceremony, to the accompaniment of bagpipes and a recital of Burns' Address to a Haggis. It comes to a close with toasts of whisky to the Queen and 'The Immortal Memory' of Burns and songs, concluding with Auld Lang Syne . Afterwards three rousing cheers for absent friends are given. A more informal supper with a few friends will also include the traditional haggis, bashed neeps and 'champit tatties' - mashed turnips and creamed potatoes. I'm half Scottish so will be celebrating with the traditional meal and a wee dram or two of good malt whisky!

Several tons of haggis are exported throughout the world for Burns Night suppers, including recent variations such as smoked haggis and a vegetarian haggis made with oatmeal, vegetarian suet, lentils, beans, nuts, carrots, onions and other vegetables packed into a synthetic casing. Surprisingly, haggis is very popular in France, where it is served in top Parisian restaurants!

Comments

dandifiedviolence

23 January 2009, 7:27PM
dandifiedviolence

I'm impartial to Robert Burns, his poetry does nothing for me, but haggis is delicious! I prefer it oven cooked in foil - you get lovely savoury crispy bits on the outside.

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Marola

24 January 2009, 2:09AM
Marola

I love haggis but I have never been lucky enough to get a leg.

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robert

24 January 2009, 12:17PM
robert

I've tried several makes of haggis and you have to shop around to find one you really like. My favourite is from my local butcher, although M&S aren't bad.

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AdrianB

24 January 2009, 8:20PM
AdrianB

OK you'll think I'm crazy... but I love Haggis because I love Middle Eastern food. I think it's the use of oatmeal... it's sort of close to bulgar wheat used in tabbouleh.. and with the spice in a "GOOD" haggis I kind of drift away from Scotland to the Valley of the Kings... Either way, it's delicious stuff and should be eaten all year in my opinion. AdrianB

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Lushious

24 January 2009, 9:54PM
Lushious

I love haggis and look forward to next week when it will be on special offer to make way for the Easter Eggs and hot cross buns!!!!!

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Nancy Rowland

27 January 2009, 4:20PM
Nancy Rowland

Tried your neeps and tatties only I know a neep is actually a TURNIP,not a SWEEDE as you put in your recipe.What say you on that????

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allessandra

27 January 2009, 6:57PM
allessandra

I, too love Haggis - I had it first as part of a breakfast buffet in a posh Scottish hotel - mmmm. I now live in the far north of Scotland - and neeps are turnips, but they`re what we call swedes in England!

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wilma

28 January 2009, 6:16PM
wilma

had a really nice burns night on 23rd -served scotch broth, filleted herring fried in oatmeal, haggis nipes and tatties, hazelnut meringue with respberries. made my own athol brose and served it around the sweet course - played burns music - great night especially trying all the malts my guests brought!!

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Carol A.

6 February 2009, 5:26PM
Carol A.

A group of us have been celebrating Burn's birthday in Canada for the last 25 years - there is one true Scot in our group with the rest have English, French, Finnish, German or Canadian heritages. One common denominator, other than the love of good food, is the love of haggis. Luckily Scottish butchers do emmigrate.

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