Dish · british
Haggis
Minced lamb organ meat, oatmeal, suet and onion cooked packed inside a sheep's stomach into a dense, savory pudding, sliced and served with mashed potatoes and turnips.
Where it comes from
It comes from a period when using every part of a slaughtered animal, including organs that spoiled fastest, mattered more than taste alone, cooked with grain inside the animal's own stomach as a sealed vessel.
What cooks argue about
Whether it is cooked in a real sheep's stomach or the synthetic casing standard in most haggis today is argued over for texture as much as tradition, since the natural casing is harder to handle.
Nobody has published a haggis recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.