Our traditional Haggis is supplied by Macsween – a famous Scottish producer
A traditional haggis consists of lamb, beef, oatmeal, onions and special seasoning. Good to eat at any time but essential for a Burns Night supper on the 25th of January.
There are no specific origins of haggis, but the dish dates back well before Robert Burns’ era. In fact it probably goes back many thousands of years to the earliest of times, when the hunters returned with their kill, some of the meat could be salted or preserved, but some would need to be eaten at the time. The fresh, edible offals would be chopped and mixed with cereal and herbs and cooked over the fire in the ready-made container, the stomach.This would be the first origins of Haggis!
The Haggis and Burns Night
Burns Night is a celebration of the Scots National Poet Robbie Burns. The suppers are normally held on or near the poet’s birthday, 25th January. Typically the meal will include a traditional Haggis, Scotch Whiskey and readings of Burns’ poetry. He famously wrote “Address to a Haggis” which names the Haggis as “Great chieftain o’ the puddin-race!”More on Burns Night here >>
Our Haggis is supplied by Macsween one of a select few haggis makers that uses natural casings (similar to the skin of a salami). Macsween haggis is a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives.
A Macsween haggis has already been cooked and simply needs to be baked, steamed or microwaved until it is piping hot. We have them in several sizes.
The Haggis name origins
The name ‘haggis’ is probably Scandinavian in origin – the Swedish ‘hugga’ and the Icelandic ‘hoggva’, mean to cut or chop. The connections between Scotland and Scandinavia between the 9th and 15th centuries were especially strong, and it seems likely that haggis could have become established in Scotland during this period.
Latest posts from the Butcher Blog about Traditional Haggis
Haggis is great as an ingredient not just as a standalone dish.There are several recipes you might like to try: