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Saturday, 16 May 2015


Haggis is made with a sheep's heart, liver, lungs and kidneys mixed with onions and oats, stock, suet and spices, cooked in sheep stomach.

    Photo by Zoonabar Wikipedia Commons

The earliest definite reference to haggis was a dish eaten by the Ancient Romans.

The Romans are thought to have introduced haggis to Britain.

The origin of the word 'haggis' is unclear, but is thought likely to be of Scandinavian origin from the Swedish hugga or the Icelandic höggva, mean to cut or chop.

Possibly the first cookbook written in English, The Forme of Cury (c1390) has a recipe for porpoise haggis.

Title page of The Forme of Cury (18th century ed.)

One of the oldest known recipes for haggis is in a 1430 book from Lancashire called Liber Cure Cocorum. Haggis was not considered a Scottish dish until the 18th century.

Since 1971, a ban on products with sheep lungs has made it illegal to export haggis to the US. However, there are companies in the US making haggis, without lungs or sheep stomach.

Boisdale restaurants, which has campaigned to overturn the ban, sell three tons of haggis a year.

The first vegetarian haggis was brought out by Macsween in 1984.


A sporting haggis weighs 500 grams, with a maximum diameter of 18 centimeters and length of 22 centimeters.

The official world record for haggis hurling is 217 feet set by Lorne Coltart at the Milngavie Highland Games on June 11, 2011.

The record for eating a 3lb haggis is eight minutes set by Eric "Steakbellie" Livingstone of Philadelphia.

The plural of 'haggis' is either haggises or haggis. 'Haggi' or 'hagges' are just wrong.

Haggis on a platter at a Burns supper

The haggis market in Britain is worth £15 million a year.

Chicken breast stuffed with haggis is a dish known as "Flying Scotsman."

Haggis technically qualifies as both a sausage and a pudding.

Source Daily Express

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