Thu February 14, 2013
Haggis; a delicacy
Haggis is a savory pudding containing sheep's pluck, which is the heart, liver and lungs of a mature sheep; minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours.
Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach.
As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savory flavor".
Haggis is a traditional Scottish dish, considered the national dish of Scotland as a result of Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties" (Scots: turnip and potato), boiled and mashed separately and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.
To learn more about Haggis, look for Celtic Classic on Facebook for links to the Celtic Cultural Alliance Education Blog. Additional research and ideas for further exploration of resources in the Lehigh Valley are gathered there. For the Celtic Cultural Alliance, I’m Silagh White. Slainte