Sheep Stomach.
a sheep's stomach
Robert Burns wrote an ode to the haggis which is traditionally recited by the Master of Ceremonies at Burns Suppers throughout the world.
Traditionally, haggis is served with turnip or swede and mashed potatoes with butter; this accompaniment is known as 'neeps and tatties'. Other vegetables can also be served, and haggis is often served with gravy laced with whisky.
Haggis
Haggis is a dish, traditionally associated with Scotland, made of minced offal boiled in a sheep's stomach.
Robert Burns... Haggis is traditionally eaten with neeps (turnip) and tatties (potatoes) on Burns' Night on 25th January. The celebration is called a Burns' Supper and his 'Address to a Haggis' is said as well as other recitals of Burns' poetry.
We eat Haggis Traditionally. Did you know 2009 is his 250th Annaversary?
Haggis, porridge, smokies, white puddings, mutton pie, oatcakes, shortbread etc.
There are several different recipes for Haggis, the basic ingredient is minced Sheep's pluck, which is the heart, liver and lungs of the sheep; mixed with oatmeal, suet, and diced onion. Traditionally this was stuffed into a sheep's stomach and cooked; modern haggis is usually made in a casing instead. The amount of ingredients varies considerably depending on the recipe you use.There is even a vegetarian version of haggis
Haggis contains a sheep's heart, liver and lungs. It's minced with onion, oatmeal, suet, spices and salt. It's then mixed with stock and traditionally boiled in the animal's stomach for approx 3 hours. Modern haggis is mostly prepared in casting now rather than an actual sheep stomach.
Haggis is a type of sausage that starts with the letters "hag," originating from Scotland. It is traditionally made with sheep's offal (organs) mixed with spices, oatmeal, and suet, then encased in the sheep's stomach and cooked.
Haggis and tatties is haggis and potatoes.