|This page is about a type of food.|
Haggis on sale in Scotland.
Haggis is a delicacy, possibly originating in Scotland, that contains sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours.
It is served in the form of a sausage or savoury pudding. The sausage is cooked in a casing of sheep's intestine, as many sausages are.
Haggis is popularly assumed to be of Scottish origin, but there is a lack of historical evidence that could conclusively attribute its origins to any one place. The first known written recipe for a dish of the name (as 'hagese'), made with offal and herbs, is in the verse cookbook Liber Cure Cocorum dating from around 1430 in Lancashire, North West England.
- For hagese'.
- Þe hert of schepe, þe nere þou take,
- Þo bowel noght þou shalle forsake,
- On þe turbilen made, and boyled wele,
- Hacke alle togeder with gode persole,