Although Haggis will be forever linked with Scotland, it is widely accepted that Haggis is based on a Scandinavian dish that was brought to Scotland with the Vikings in the 9th Century.
However, in 1786, Scotland's most famous poet Robert Burns wrote his historic poem 'Address to a Haggis', in which he expressed his love of the dish. This in turn brought the Haggis recognition, and a public association with Scotland.
Robert Burns was a Scottish Nationalist, and was very patriotic. Such was the love for the poet that after his death, Burns Night was celebrated every January 25th - which would have been his birthday. His friends would sit and recite his poems, and when they came to 'Address to a Haggis', a steaming haggis would be brought into the room for them to eat.
These days Burns Night is still celebrated, and Scots around the world celebrate the great man, and eat the Haggis he so enjoyed.
Because of Burns, Haggis is now widely regarded as the national dish of Scotland. But while it is revered north of the border, in other places there can be a hesitancy to try it.
Haggis is traditionally made with the 'pluck' of a sheep (lungs, liver and heart), chopped and stuffed into its stomach with a mixture of oats, onions, herbs and spices, and then boiled. While this maybe doesn't sound completely appetising, the complex flavours are a delight - a kind of intense lamb flavour with herb undertones. Indeed, the meat content and quality of the ingredients are superior to those found in many sausages.
Haggis can now be found in man-made casings, to comply with the squeamish tastes of many buyers.
In another move towards the consumer, Haggis is now available in a 100% vegetarian version - made with kidney beans, lentils, peanuts, walnuts, almonds, carrots, turnip, and mushrooms, together with the traditional ingredients of oatmeal, onions and spices.
Haggis has also evolved in other ways - you can now buy packs of cocktail-sized Haggis, ideal for buffets or canapes. Or packs of pre-sliced Hagis, which can be microwaved for a speedy snack. All of these things are making sure that Haggis remains relevant in 21st Century life, rather than being left as a Burns Night treat.
There are many companies supplying Haggis now, but as a rule, traditionally made Scottish Haggis is the best by miles. Although the natural casing doesn't impress some, it is truly an authentic, gourmet ingredient and the flavour can't be rivaled by a manufactured alternative.
One of the best Scottish Haggis makers is Macsween Haggis, who have been making authentic haggis in Edinburgh for over 50 years. Still made to a traditional recipe passed down through the Macsween family, this is the genuine thing. Macsween work exclusively with Keevil and Keevil on London's Smithfield Market to offer an online delivery service. Order online on their website for home delivery.
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