In Roberts Burns’ lifetime, haggis was a common dish of the poor. It was nourishing yet very cheap, as it was made from leftover parts of sheep, called pluck, that otherwise would go to waste.

A quintessentially Scottish dish, haggis is a savoury, offal-based pudding, described as a ‘super sausage’ by food historian F. Marian McNeill, inThe Scots Kitchen (1929). It forms the ...

A dish made from spiced offal stuffed inside a sheep’s stomach may not sound appetizing. But Scotland has taken haggis to its heart, making it an everyday dinner as well as a Michelin menu star.

It’s always been a popular dish, but there’s more interest,” Hoy says. “Tourists come in and buy a wee bit. They take it home to friends.” Curious visitors aside, haggis is a Scottish thing.

It’s always been a popular dish, but there’s more interest,” Hoy says. “Tourists come in and buy a wee bit. They take it home to friends.” Curious visitors aside, haggis is a Scottish thing.

The poet's 1787 poem 'Address to a Haggis' is a big reason why the dish is such an important aspect of Scottish identity today. At the time when Burns was alive, haggis would have been a readily ...

Love it or loathe it, haggis is firmly established as Scotland’s national dish - to the extent that it has become an indelible part of the nation’s cultural identity, along with whisky ...

The world is catching on to haggis, the traditional Scottish dish of sheep heart, liver and lung rolled in oatmeal and stuffed into beef intestine.

2. Humble Pie 'n' Mash. Aptly named, Humble Pie 'n' Mash makes traditional pies in their 17th-century building in the seaside town of Whitby, England.

A federal agency bans the sale of sheep lungs, a key ingredient for Haggis. Lovers of the distinctive Scottish dish have found ways around that. By David Yaffe-Bellany Some smugglers drive it ...

With Burns Night just around the corner, the Daily Record has taken a look into the history of haggis and why it is traditionally served on January 25 in honour of the bard.