haggis
thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties
Key facts
- Food.name
- Haggis
- Food.image
- Scotland Haggis.jpg
- Food.image_size
- 275px
- Food.caption
- Haggis displayed for sale
- Food.place_of_origin
- Scotland
- Food.associated_cuisine
- Scottish
- Food.type
- Pudding
- Food.main_ingredient
- Sheep's heart, liver and lungs, and stomach (or sausage casing); onion, oatmeal, suet, spices
via Wikipedia infobox
Article
12 sectionsContents
- History and etymology
- Scottish theory
- Roman theory
- Norse theory
- Folklore
- Modern use
- Vegetarian
- Outside Scotland
- Legality
- See also
- References
- External links
thumb|Haggis on a platter at a Burns supper thumb|right|A serving of haggis, neeps, and tatties
Haggis ( ) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, seasonings, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".