Haggis: Difference between revisions
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:(last verse of [[Robert Burns' 'Address to a Haggis') | :(last verse of [[Robert Burns' 'Address to a Haggis')<ref>[http://www.robertburns.org/works/147.shtml Robert Burns ''Address To A Haggis''] (1786)</ref> | ||
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'''Haggis''' is a traditional [[Scotland|Scottish]] dish, celebrated as a mark of Scottish identity (the 'great chieftain o'the puddin' race'). Originally, it was prepared by boiling the the liver, lungs and heart of a sheep, mincing the result and mixing with chopped onions, toasted oatmeal, salt and pepper and stock, stuffing the mixture into a sheep's stomach, and boiling again. These days haggis is generally prepared in a sausage casing, rather than a sheep's stomach. Oddly, there are vegetarian versions. | '''Haggis''' is a traditional [[Scotland|Scottish]] dish, celebrated as a mark of Scottish identity (the 'great chieftain o'the puddin' race'). Originally, it was prepared by boiling the the liver, lungs and heart of a sheep, mincing the result and mixing with chopped onions, toasted oatmeal, salt and pepper and stock, stuffing the mixture into a sheep's stomach, and boiling again.<ref>[http://www.bbc.co.uk/food/recipes/haggis_66072 Haggis] BBC Food recipes</ref> These days haggis is generally prepared in a sausage casing, rather than a sheep's stomach. Oddly, there are vegetarian versions. | ||
Haggis is commonly accompanied by "neeps and tatties" (boiled swede and | Haggis is commonly accompanied by "neeps and tatties" (boiled swede or turnip and potatoes, mashed). It is served as the main course of a [[Burns supper]] (on 25th January every year). | ||
In formal suppers, its entrance into the dining hall is accompanied by [[bagpipe]]s, and its ingestion is accompanied by liberal amounts of [[whisky]]. | |||
A "haggis supper", as bought from fish and chip shops in Scotland, comprises a haggis deep-fried in batter with an accompaniment of chips (fried potato wedges) with, according to taste, a sprinkling of 'sat and sass' (salt and sauce - comprising a mixture of vinegar and brown sauce). Scotland has one of the highest rates of adult obesity in the world. | A "haggis supper", as bought from fish and chip shops in Scotland, comprises a haggis deep-fried in batter with an accompaniment of chips (fried potato wedges) with, according to taste, a sprinkling of 'sat and sass' (salt and sauce - comprising a mixture of vinegar and brown sauce). Scotland has one of the highest rates of adult obesity in the world. | ||
Revision as of 10:21, 11 August 2011
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Haggis is a traditional Scottish dish, celebrated as a mark of Scottish identity (the 'great chieftain o'the puddin' race'). Originally, it was prepared by boiling the the liver, lungs and heart of a sheep, mincing the result and mixing with chopped onions, toasted oatmeal, salt and pepper and stock, stuffing the mixture into a sheep's stomach, and boiling again.[2] These days haggis is generally prepared in a sausage casing, rather than a sheep's stomach. Oddly, there are vegetarian versions.
Haggis is commonly accompanied by "neeps and tatties" (boiled swede or turnip and potatoes, mashed). It is served as the main course of a Burns supper (on 25th January every year). In formal suppers, its entrance into the dining hall is accompanied by bagpipes, and its ingestion is accompanied by liberal amounts of whisky.
A "haggis supper", as bought from fish and chip shops in Scotland, comprises a haggis deep-fried in batter with an accompaniment of chips (fried potato wedges) with, according to taste, a sprinkling of 'sat and sass' (salt and sauce - comprising a mixture of vinegar and brown sauce). Scotland has one of the highest rates of adult obesity in the world.
The USA banned the import of haggis in 1989 as a precaution against bovine spongiform encephalitis (BSE, or 'mad cow disease')[3]. The ban was lifted in 2010.
References
- ↑ Robert Burns Address To A Haggis (1786)
- ↑ Haggis BBC Food recipes
- ↑ US to lift 21-year ban on haggis BBC news 2 January 2010