The main ingredient in haggis is "sheep pluck" (the internal organs of a sheep: the trachea -windpipe or throat-, lungs, heart and liver). These are chopped up and combined with oats, onions, suet (sheep’s fat), and spices like thyme, sage and rosemary. The whole lot is mixed up and stuffed into a sheep’s stomach and then boiled in water. The dish is plated with a side of neeps and tatties, the cheeky Scottish term for mashed potatoes and rutabaga.
The haggis is either left in its casing, in which case you ceremonially cut it open to reveal the haggis inside, or it’s removed and spooned on to the plate for easy access.
The haggis is either left in its casing, in which case you ceremonially cut it open to reveal the haggis inside, or it’s removed and spooned on to the plate for easy access.
