When we think of Scotland, we necessarily think of one of its flagship culinary specialties: haggis! Generally, this typical dish generates a clear-cut reaction: either you love it or you hate it! But don’t be too quick to judge: haggis is a rather delicious dish… as long as you overcome your prejudices!
If the haggis is so famous in the World, it is above all for its originality! Because this authentic dish is nothing more nor less than a sheep’s belly stuffed with a mixture of mutton, offal, onions and oats. The stuffing inside is chopped, and then stewed in the sheep’s brains.
Haggis is usually served with mashed potatoes, rutabagas or sautéed vegetables.
Some variations are offered nowadays: a Scotch whisky sauce can be added, turning the simple haggis into a “royal haggis”.
There is also a vegetarian version, replacing the offal and mutton with a mixture of black beans, lentils and mushrooms…
Scottish take-away even offer original variants: haggis burgers, and haggis roll (a haggis fried in doughnut dough!).
Whatever the recipe, it is worth the detour.
Note however that most of the current haggis are cooked with a synthetic sheep’s stomach.
Nowadays, specialists argue about the origins of the word haggis. Many believe that it comes from the French word “hachis”, which was then anglicized and appropriated by the Scots.
The Oxford English Dictionary considers that there is no tangible proof that haggis comes from a French word… However, the mystery remains on the question…
As for the origins of the dish, we don’t know when it would have made its appearance in Scotland. Nevertheless, it is estimated that this dish could have been created by shepherds of the Highlands… The latter had to ensure the transhumance of the herds, and thus connect the Highlands to Edinburgh. The walk was long and required several days. The women, to help their husbands in this journey, prepared travel rations based on sheep and cereals, which they wrapped in a sheep’s stomach to facilitate transport… Simple and practical!
Although the idea of cooking a stuffing in a sheep’s belly may put some people off, this method of cooking produces an absolutely fantastic dish. The belly, which is airtight, allows all the cooking juices to be preserved, and thus offers intense and preserved flavors.
When tasted, the haggis offers a nice roundness in the mouth. We appreciate the generosity of the meat, its softness and its melting.
The whole is deliciously comforting, especially after a day of exploring Scotland in the rain.
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