Haggis is a dish that harkens back centuries – possibly as far back as the 15th century. Back then, every part of the animal was used, a trend that has been coming back into fashion in the past 10 years. We have been making haggis for 6 decades.
Two-thirds of what is referred to as “Sheep’s pluck,” is in our haggis (liver & heart) along with oatmeal, onions, suet, and spices (haggis is a great alternative to stuffing BTW). Lungs (the 3rd organ in pluck) are banned, so we supplement with lamb rib meat. All of this is hand stuffed into a natural casing. We call it Scottish pâté and are quite fond of it. Haggis does have a bad connotation and we’re not above joking about it either. Take this clip from So I Married an Axe Murderer for example:
Humor aside, we are very proud of the haggis we produce. During January, we ship over 500 pounds to different people nationwide in celebration of Robert Burns’ Birthday. Burns, widely regarded as the national poet of Scotland, wrote Address to a Haggis, a poem that is recited during Burns’ Night festivities while presenting the haggis. Coincidentally, haggis is considered the national dish of Scotland so its prominence on Burns’ Night makes sense.
Due to Scottish haggis containing sheep lung, it has been banned in the U.S. since 1971 – it’s illegal to keep livestock lungs. There has been a lot of discussion recently about the proposed lifting of the ban on Scottish haggis. This article sheds additional light as the haggis that will be imported cannot contain lungs. By 2017, you might be able to taste Scottish haggis (minus the lungs). Why wait for that when you can order haggis directly from us? We may sound like a broken record, but we have making haggis in house for decades.
Check out our online store to order some today!