We like a haggis hunt game as much as the next yin, but let’s face it – if haggis or haggi were in fact cute little furry animals found in the Highlands, at least one bampot celebrity would be turning up to open an envelope with their pet haggis in tow.

And while haggis famously contains offal (lamb lungs & beef liver & heart) we can assure it is anything but awful! Simply speaking haggis is a blend of lamb, beef, oatmeal, onions and spices. It’s basically a spicy alternative to mince and we highly recommend you trying out haggis lasagna or haggis nachos – yum!

We can understand initial nerves at trying something new but haggis is a delicious and versatile ingredient, and we we would know, as the proud suppliers of the UK’s best-selling haggis. We predict selling over 1 million haggis during Burns 2019 alone! That’s a lot of haggis, so it surely can’t be that bad. Try it! You might like it!

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Vegetarian Haggis

We also make the UK’s best-selling vegetarian haggis which is a delicious blend of vegetables, oats and lentils. Our vegetarian haggis is also certified as suitable for vegans, so I guess it is the best-selling vegan haggis too! Lots of people think ‘Vegetarian’ products are only for vegetarians but as more and more people look to reduce their meat intake we cannot recommend trying out our veggie haggis more. It is delicious! Why not give a Vegetable Quesadilla a try!?

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Gluten Free Haggis

Our best-selling haggis has been evolved by our team of award-winning chefs and butchers for those wishing or needing to avoid gluten in their everyday diet.
Ingredients: Lamb Lungs; Seasoning (Gluten Free Oatmeal, Dried Onion, Potato Flakes, Salt, Spices (Pepper, Pimento)); Water; Beef Fat; Beef Liver; Beef Heart.
The Gluten Free haggis actually tastes so much like our Original Haggis it is hard to tell the difference. So we promise you can all tuck in to a Gluten Free Haggis and enjoy a wonderful Burns supper whether you have an intolerance to gluten or not.

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Haggis – The Origins

Haggis isn’t in fact a Scottish dish. The technique of cooking the offal of an animal in a stomach lining can be traced back to ancient civilisations across the globe. Haggis only became as associated with Scotland after the Scottish poet and writer Robert Burns wrote a poem about a haggis ‘Address to a Haggis’ and his friends after his death organised the first ever ‘Burns Supper’ in his honour. The tradition continues to this day, every year on the 25th January.

Address to a Haggis

Fair fa’ your honest, sonsie face,
Great chieftain o the puddin’-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye worthy o’ a grace
As lang’s my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a’ their weel-swall’d kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
‘Bethankit’ hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect scunner,
Looks down wi sneering, scornfu view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither’d rash,
His spindle shank a guid whip-lash,
His nieve a nit;
Thro bloody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He’ll make it whissle;
An legs an arms, an heads will sned,
Like taps o thrissle.

Ye Pow’rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu prayer,
Gie her a Haggis