Mystery ingredient: haggis
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Hey there, time traveller!
This article was published 05/03/2011 (5569 days ago), so information in it may no longer be current.
What is it?
A Scottish national dish — essentially a giant sausage — traditionally made by combining a sheep’s pluck (heart, liver and lungs) with onions, oatmeal, mutton fat and spices, stuffing it into a sheep’s stomach and then boiling it in stock.
Haggis is one of the three staples involved in Scotland’s annual Robbie Burns Day celebration, to mark the birth (Jan. 25) of the poet and lyricist. (The other two staples are whisky and poetry.)
Looks like:
Not pretty. No sausage really is, but a haggis is especially fat and round and in its paleness kind of looks like a giant garden slug.
Most modern commercial haggis is prepared in a casing rather than an actual stomach.
Tastes like:
Very heavily seasoned ground beef or lamb. As the 2001 edition of the Larousse Gastronomique (encyclopedia of gastronomy) puts it, “Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour.”
Used in:
Haggis is traditionally served with “neeps and tatties” (turnips and potatoes, boiled and mashed separately) and nips — as in a “dram” of Scotch whisky) — especially as the main course of a Burns supper.
Found (year-round) at:
Molly’s Meat Pies, 390 Provencher Blvd.