Contrary to what some believe, you cannot hunt down a haggis at the top of Scottish peaks, hills, glens or moors. Haggis is a kind of sausage or savory pudding that combines meat with oatmeal, salt and spices. Once considered a poor-man’s dish made from leftovers, haggis is now a highly popular dish featured on tables across the country.
Most often haggis is served as part of the world-famous Burns Supper, an annual celebration of the life and work of Scotland’s National Bard, Robert Burns. A traditional Burns Supper is served with peeled and mashed neeps (turnip), tatties (potatoes), haggis and whisky.
However, more contemporary haggis dishes found in restaurants and pubs across Scotland include ‘The Flying Scotsman’ which consists of a chicken breast stuffed with haggis or the excellent ‘Balmoral Chicken’ which is identical, but also wrapped in bacon.