Haggis is the Traditional Scottish Dish for Burns Night

Our Traditional Haggis

A traditional haggis consists of lamb, beef, oatmeal, onions and special seasoning. Good to eat at any time but the essential dish for a Burns Night supper. Burns Night is celebrated on the 25th of January every year.

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!

Haggis From Award Winning  Hugh Black & Sons

The Haggis on our counter are from Hugh Black & Sons. We have award winning haggis produced by award winning butchers! They come in a variety of sizes from small and medium up to a Chieftain perfect for any size gathering and the traditional ingredient for a Burns supper. Our haggis has already been cooked and simply need to be baked, steamed or microwaved until it is piping hot.

The Haggis and Burns Night

Burns Night is a celebration of the Scots National Poet Robbie Burns. Following his death in 1796 his friends organised a “Burns Supper” in his honour thus begining the tradition that continues to this day. These suppers are held around the world 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 >>

When he wrote his eight verses ‘Address to a Haggis’ Burns unwittingly elevated haggis from its humble origins to something so celebrated and iconic. You can download a PDF of the poem here >>

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.

robert burns

Latest posts from the Butcher Blog about Traditional Haggis

Haggis is great as an ingredient not just as a standalone dish. We have several recipes here you might like to try any time of the year: