Haggis

Burns Night

Haggis is most famous for its role in Burns Night (January 25) — the annual Scottish celebration of poet Robert Burns. The centrepiece is the ceremonial serving of haggis: piped in by a bagpiper, addressed with Burns’ 1787 poem “Address to a Haggis” (“Fair fa’ your honest, sonsie face, Great chieftain o’ the pudding-race!”), then slashed open at the table with a dirk (ceremonial dagger).

The dish

Despite its notorious reputation, haggis tastes less confronting than its ingredients suggest. Oatmeal gives it a coarse, nutty texture; the spicing is mild — pepper, nutmeg, mace. The flavour is earthy and savory. Modern commercial haggis is typically sold in artificial casing rather than stomach, making it more approachable.

Neeps and tatties

The traditional accompaniment is neeps and tatties — mashed swede (turnip/neep) and mashed potato, each served separately, creating a soft, steaming complement to the dense haggis.

Vegetarian haggis

A plant-based haggis using lentils, kidney beans, oatmeal, and root vegetables is widely available in Scotland, and has become genuinely popular among non-vegetarians as well.

Legal note

Haggis cannot be sold in the United States because sheep lung is prohibited from human food in the US under 9 CFR 310.18.