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Learn about this traditional Scottish dish made with sheep's stomach and offal. Discover when it is served, and how to cook it.
A traditional Scottish dish most people either love or hate, given its unique list of ingredients. Haggis is usually made by combining sheep's 'pluck' (heart, liver and lungs) with onion, oatmeal, suet, spices, soaked in stock and then boiled in the sheep's stomach.
Haggis is traditionally served as part of the Burns supper annually on January 25th, when Scotland's national poet, Robert Burns, is celebrated.
Widely available in supermarkets, however cheaper brands normally come in artificial skins rather than the traditional stomach.
Haggis is traditionally served with neeps and tatties (turnips and potatoes).