A lot of people would automatically refuse Haggis because of the reputation that goes before it! Haggis is very much an acquired taste, a mixture of lambs hearts and lungs combined with beef or lamb trimmings both fat and lean and oatmeal and seasoning. I enjoy the odd portion of Haggis, its a tasty and warming meal. I do feel that healthy eating has probably made Haggis totally unacceptable to many. Years ago it was common to eat Lambs hearts, stuffed and roasted, they were delicious. The lungs or lights as I have always called them were boiled for the cats! Haggis needs to be eaten in small quantities and served with ...  Read the complete review

Haggis is a traditional Scottish dish. It is eaten by many people all the year round, but it is most famous for being served at Burns' Suppers. These Suppers are held on 25th January of each year, and they are held in commemoration of the birth of Robert Burns, who was a famous Scottish poet. At these Suppers you are served Haggis, Neeps and Tatties, (Haggis, Turnip and potatoes). There is also usually a large amount of whiskey drunk at these events. The 'Chiefton' of the Supper, addresses the haggis before it is eaten. This means that one of the guests at the Supper, reads a piece of Burns' poetry and then pierces the haggis with a knife. Haggis ...  Read the complete review

Although I am a pure Geordie at heart, love Newcastle and will always feel most at home there, there are many reasons why I also love Scotland. Firstly, the fact that my boyfriend lives in Glasgow, and so I've had many happy memories there. Secondly, because I go to university in Edinburgh, and so have good friends there and love the city in general. And then, of course, there is haggis. Haggis is one of those foods that I really love, but find hard to come across in shops in Newcastle, and England in general. My dad said that our local fish and chip shop used to do fried haggis, but stopped doing it a few years ago, and there's nowhere else that I've seen ...  Read the complete review

Haggis. What a great source of munch, not sure about the protein content. I suppose you want the history according to William Wallace about this stodgy mix of the heart, lungs, and liver of sheep, calf, etc. (or sometimes of the tripe and chitterlings), which is then minced with suet and oatmeal, seasoned with salt, pepper, onions, and a whole babble of other stuff. The haggis has been used in Scottish and English cookery for hundreds of years although it is traditionally thought of as a staple Scottish food. Robert Burns wrote about it in one of his bland poems and hence it?s popularity on Burns night in Scotland: ?Fair fa' yer honest, sonsie ...  Read the complete review