the Scots national dish, a savoury mixture of seasoned lamb or mutton, offal, and oatmeal, cooked in a sheep's stomach, much like an extra-large sausage; often styled as "the haggis" and presented with great ceremony at social occasions such as the traditional dinner honouring poet Robert Burns' birthday, 25th January ( Burns Nicht or Burns Night)

Haggis is typically served on Burns Night, January 25, when Scotland celebrates the birth of their greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759. During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the form of verses from Burns' poem, 'Ode to a Haggis.' A typical meal for Burns Night would include Cock-a-L, Haggis with Tattie-an'-neeps (and before you ask, that's potatoes and turnips), Roastit Beef, Tipsy Laird, and Dunlop Cheese." Traditional Haggis 1 sheep's pluck (stomach bag) 2 lbs. dry oatmeal 1 lb. suet 1 lb. lamb's liver 2 1/2 cups stock 1 large chopped onion 1/2 tsp. cayenne pepper, Jamaica pepper and salt Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

Scottish dish of a sheep's stomach stuffed with offal, oatmeal, suet and seasonings. Traditionally served with mashed swede ('bashed neeps') and potatoes on Burns' Night (which celebrates the birthday of Scottish poet Robbie Burns on 25th January).

A steamed pudding made of finely minced sheep heart, lungs and liver.

A scottish delicacy, this is sheep's intestine stuffed with meat and vegetables.

made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach

a Hare like creature just smaller than a sheep

a large Scottish pudding made of the heart, lungs and liver of a sheep, along with suet, onions, oatmeal and seasoning, stuffed into a sheep's stomach and the whole boiled

a loaf of mutton, spices and oatmeal which has been boiled in a sheep's stomach and is carried in to the assembled diners with great ceremony

a small four-legged Scottish Highland creature, which has the limbs on one side shorter than the

a smallfour-legged Scottish Highland creature, which has the limbs on one side shorter than the other side

A Scots peasant dish that has become synonymous with Scottish cuisine, and which is always served at the annual celebration of Scots national bard on January 25. Haggis is made by mixing the contents of a sheep's stomach with oats and boiling the mixture inside a bag made of the sheep's stomach (or “pluck”).

Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's pluck (heart, liver, windpipe and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock and traditionally boiled in the animal's stomach for several hours. In this state it somewhat resembles other stuffed intestines, otherwise known as sausages, of which it is among the largest types.

A Scottish dish consisting of minced offal mixed with oatmeal.

Haggis is a traditional Scottish dish. Although there are many recipes, it is normally made with the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour. It somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings), sausages and savoury puddings of which it is among the largest types.