Haggis

Recently, I saw a TV programme about travels in Scotland . Inside I found Haggis. The Scots eat it in their usual breakfast.

Haggis (肉餡羊肚) is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.

Haggis is a kind of sausage, or savoury pudding cooked in a casing of sheep's intestine, as many sausages are. A book describes it this way, "Haggis has an excellent nutty texture and delicious savoury flavour".

The haggis might be considered as a traditional Scottish dish or rather as the national dish of Scotland by Robert Burns' poem, Address to a Haggis in 1787. Haggis is traditionally served with "neeps and tatties" (Scots: swede, yellow turnip or rutabaga and potatoes, boiled and mashed separately) and a "dram" (i.e. a glass of Scotch whisky), especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.

Starting in Vancouver, British Columbia, and having since spread in popularity, Gung Haggis Fat Choy dinners, celebrating a fusion of Scottish and Chinese cultures, have been hosted since 1998. These dinners include traditional haggis as well as haggis-stuffed won tons and haggis lettuce wrap.