The question of which animal is haggis made from is a common one. If you were to ask a handful of Scots this question, at least one will will likely tell you a tale of the “Wild Haggis” creature that lives high in the hillsides.
There seems to have evolved a national ‘magicians code’ of secrecy in Scotland surrounding the ingredients of the haggis. Perhaps this is due to the fact that most visitors, upon hearing it’s real contents, become too hesitant to have a taste.
When it comes to haggis, it’s usually considered more of an ‘eat now, ask questions later’ sort of deal.
The mythical haggis animal
Instead of the dull truth, many Scots will spin an elaborate, and perhaps some-what convincing story. A story of a wild hill-dwelling short-legged, guinea pig type animal. The more confident of these story tellers will go on to explain how the “wild haggis” has one leg shorter than the other. This is, of course, to help it run quickly in circles around the mountain tops. However, due to it’s left (or right) leg being longer than the other, this means the animal is only able to travel in one direction around the hillside without toppling off.
So now we have TWO species of haggis. The animal with it’s right leg shorter than it’s left – which travels clockwise around the mountains. Then it’s cousin with the shorter left leg, which has to travel anti-clockwise around the mountains. A story so peculiar that it surely must be true…
Hunters in the night they will allege, head to the hills in search of this elusive animal. They must get their prey in order to keep all of the restaurants in town stocked with this delicasy. You shouldn’t be surprised upon visiting Scotland to read on a restaurant menu the tongue-in-cheek listing of “Freshly caught Haggis”.
The real story
The truth (which I fear could have me exiled), I have to admit, is not quite so elaborate.
Traditionally the animal haggis was made from was in fact a sheep. The left over internal organs of a slaughtered sheep were stuffed into it’s own stomach. The stomach lining holds all of the ingredients together like a large sausage, which can then be boiled until fully cooked. This was an effective way of ensuring that no part of the sheep would go to waste.
How is Haggis made today?
Haggis is the national dish of Scotland and as such there are many different recipes used to create it. Commonly it would be made from the heart, lungs, liver and intestines of a sheep (or sometimes a goat). It can then be seasoned with onion, garlic, suet, oatmeal and other spices before being stuffed into a sheep’s stomach and boiled.
If this hasn’t already whet your appetite, haggis is traditionally served with a scrumptious mix of mashed potato, and mashed turnip. This is then drizzled with a flavorsome creamy whisky sauce. The result is a truly delicious dish that remains a national favorite to this day. How does it taste? Well, you’ll just have to give it a try and find out!
