Tonight is Burns Night, celebrating Scotland’s national poet.
Synonymous with the Burns festivities is a traditional dish called ‘Haggis, Neeps and Tatties’. This evening, I am focusing on the haggis element which Burns described as ‘the great chieftain o’ the puddin race’.
Traditionally, the Haggis is piped in to formal occasions by a piper. As a regular consumer of the food I can vouch for it ranking as a tasty dish.
Scottish Haggis
Burns Night Haggis
The traditional constituents of the Haggis are:
- 1 sheep’s lung
- 1 sheep’s stomach
- 1 sheep’s heart
- 1 sheep’s liver
- Suet
- Oatmeal
- Salt and seasoning
All the above being packed into the outer casing comprising the sheep’s stomach.
In practice today, most of the mass produced haggis sold in supermarkets are mainly comprised of pig offal.
The U.S.authorities have baned the importation of traditional Scottish Haggis as unfit for human consumption primarily because of the sheep lung element which constitutes about 15pct of the traditional haggis.
Elsewhere today, I have been fully occupied arranging two new Speyside whisky tours. Also, a regular feed of other tour enquiries including a promising two centre Scotland-England tour for a family group. Its nice to be busy!
