Haggis: Scotland's Savoury Pudding

Haggis is a savoury pudding and sausage from Scotland.

Haggis contains sheep's pluck: heart, liver, and lungs.

Onions, oatmeal, suet, seasonings, and salt are mixed in.

Traditionally, haggis is cooked inside a sheep's stomach.

Modern haggis often uses artificial casings instead of stomachs.

The first recipes for haggis date back to around 1430.

Scots poet Robert Burns made haggis famous in 1786.

Haggis is served with neeps and tatties at Burns suppers.

Deep fried haggis is popular in Scottish fast-food outlets.

Vegetarian haggis has been sold commercially since 1984.

Vegetarian versions use pulses, nuts, vegetables, and oats instead.

Haggis cannot be imported to the US due to lung restrictions.

Haggis is made in the US without sheep lungs and artificial casing.

Haggis remains Scotland’s beloved dish, celebrated worldwide today.