Haggis, the Scottish ‘Great chieftain o' the puddin'-race,’ is a classic example of the need to utilize ingredients that has become a legend in its own right. It is made from a sheep’s pluck (the heart, liver and lungs) minced with onion, oatmeal, fat and spices, then boiled using the stomach as a container. This came about from the necessity of cooking the innards quickly after slaughter as these would soon go rotten. It also predates the use of cooking utensils.
Although traditionally of Scottish origin there are references to similar dishes in both Norse and Roman folklore. In fact in Homers Odyssey, Odysseus is compared to "a man before a great blazing fire turning swiftly this way and that a stomach full of fat and blood, very eager to have it roasted quickly".
The “hag” in haggis is probably derived from either the Old Norse “hoggva” or Old Icelandic “haggw,” both of which mean “to hew,” referring to the chopped up contents.
Haggis and Scotland are now synonymous and a Burns Night Supper would be unthinkable without one. All thanks to a certain Robert Burns who claimed this ancient foreign dish for his homeland.
Today, canned haggis is available, which is apparently best served deep-fried.
Leaving aside these fanciful tales, here is the REAL Haggis story.
The link to canned haggis is dead. Here's an updated link: http://www.scottishfoodoverseas.com/shop/food-and-drink/savoury-food/
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