Haggis
Haggis
Haggis (/ˈhæɡɪs/; from the Scottish Gaelic: haggis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach.
Etymology
The term "haggis" is derived from the Scottish Gaelic haggis, which means "a kind of pudding". The exact origin of the term is unclear, but it is believed to have been used in Scotland since at least the 15th century.
Related Terms
- Sheep's Pluck: The heart, liver, and lungs of a sheep, which are used as the primary ingredients in haggis.
- Suet: A type of hard white fat on the kidneys and loins of cattle, sheep, and other animals, used in cooking and especially in making puddings, pastry, and mince.
- Oatmeal: A type of coarse flour made of hulled oat grains (groats) that have either been milled (ground) or steel-cut.
- Stock (food): A flavored liquid preparation that forms the basis of many dishes, made by simmering animal bones or meat, seafood, or vegetables in water or wine, often with the addition of herbs or spices.
External links
- Medical encyclopedia article on Haggis
- Wikipedia's article - Haggis
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