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Haggid
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| Haggis in Scotland was once considered a poor-man's dish made from leftovers, but is now a regular feature on tables across the country. For advice on how to cook haggis look no further. |
However making haggis from scratch is not for the faint-hearted! Find haggis recipes and instructions.
Ingredients
First find a good, spicy haggis, either from your local butcher, deli, supermarket or nearest Scottish store if you live overseas. Contrary to what we tell overseas visitors, you cannot hunt one down at the top of Scottish mountain peaks, hills, glens, moors or shooting estates. There are many award-winning haggis makers with various ingredients from traditional beef and lamb to vegetarian, pork, smoked venison or even kosher.
Haggis travels well and therefore can be ordered over the internet to be delivered by post, although there are import restrictions in countries such as America and Canada. It will keep up to one month in the fridge and from six months to a year in the freezer. If the haggis is to be a main course, the average portion should be around 6-8 oz (150-200 g) per person and 4 oz (100 g) if served as a starter.
Turnips and potatoes are also essential accompaniments, available from farmers' markets, delis, market gardens, vegetable stores, supermarkets or your own back garden.
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