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Haggis displayed for sale

Haggis

In its own language: taigeis

A savoury pudding of sheep offal, oats and spices, boiled in a casing

Photo: Chris Brown, CC BY 2.0, via Wikimedia Commons

Haggis is a traditional Scottish dish made by mincing sheep's heart, liver and lungs with onion, oatmeal, suet, spices and salt, mixing it with stock, and boiling it in a casing, often the animal's stomach. It is closely linked to Scottish culture and is especially served with mashed turnip and potato at Burns suppers.

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  • Made from sheep's heart, liver and lungs, with oats and spices
  • Traditionally boiled in a sheep's stomach casing
  • Served with mashed turnip (neeps) and potato (tatties)
  • Central to Burns Night celebrations in Scotland
  • Vegetarian haggis is now widely available

What is Haggis?

Haggis is a savoury pudding and sausage, made by chopping sheep's heart, liver and lungs, then mixing them with onion, oatmeal, suet (animal fat), spices, salt and stock. This mixture is packed into a casing, traditionally the sheep's stomach, and boiled. The result is a firm, crumbly loaf with a nutty texture and a rich, savoury taste. Haggis is usually sliced to serve and is often paired with mashed turnip (called neeps) and potato (tatties).

Where does Haggis come from?

While the name 'haggis' first appeared in English texts around 1430, the dish is most closely tied to Scotland, where it became a national symbol after Robert Burns wrote his poem 'Address to a Haggis' in 1786. Similar dishes using offal and grain have been made across Europe for centuries, often as a way to use up perishable parts of an animal after a hunt or slaughter. The exact origin is debated, with some theories linking it to ancient Roman or Norse cooking, but the modern recipe is distinctly Scottish.

How is Haggis made?

To make haggis, sheep's heart, liver and lungs are minced and combined with chopped onion, oatmeal, suet, spices and salt. This mixture is moistened with stock, then packed into a casing—traditionally the cleaned sheep's stomach, though artificial casings are common today. The filled casing is then boiled until cooked through. Some versions may be baked or deep fried, and commercial haggis is sometimes canned or sold in microwaveable containers.

Haggis on a platter at a Burns Supper
Haggis on a platter at a Burns Supper. Photo: Kim Traynor, CC BY-SA 3.0, via Wikimedia Commons
Haggis , neeps and tatties at a Burns Supper on the 25th January. The kilt is in the MacAlister tartan .
Haggis , neeps and tatties at a Burns Supper on the 25th January. The kilt is in the MacAlister tartan .. Photo: Colin, CC BY-SA 4.0, via Wikimedia Commons
Picture of pölsa , traditional northern Swedish dish similar to haggis. Served with fried egg and preserved beetroot . Picture taken by Peter Isotalo on April 19 2005.
Picture of pölsa , traditional northern Swedish dish similar to haggis. Served with fried egg and preserved beetroot . P. Photo: No machine-readable author provided. Karmosin~commonswiki assumed (bas, CC BY-SA 3.0, via Wikimedia Commons
A Haggis specimen, Haggis scoticus , at the Glasgow Kelvingrove museum, next to a prepared specimen
A Haggis specimen, Haggis scoticus , at the Glasgow Kelvingrove museum, next to a prepared specimen. Photo: Emoscopes, CC BY-SA 2.5, via Wikimedia Commons

How and when is Haggis eaten?

Haggis is most famously served at Burns suppers, celebrations held on or near January 25th to honor the poet Robert Burns. At these gatherings, haggis is the main course, accompanied by neeps (mashed turnip) and tatties (mashed potato), and often a glass of Scotch whisky. In Scotland, it is also eaten year-round and appears in fast food as deep-fried haggis or haggis burgers. Vegetarian versions are widely available.

Kinds of Haggis

Vegetarian haggis, made with pulses, nuts, oats, barley, and vegetables, has become popular and now accounts for a significant share of sales. Regional differences exist, such as serving haggis with mince in the north-east of Scotland. Modern adaptations include deep-fried haggis, haggis burgers, and even haggis pakora in some Indian restaurants. Outside Scotland, haggis is made with local ingredients to comply with food safety rules.

What Haggis means

Haggis is a symbol of Scottish identity and pride, celebrated each year at Burns suppers. The dish is widely available in Scotland and among Scottish communities abroad. Folklore and jokes about haggis abound, including the myth of the 'wild haggis' animal. Import restrictions in some countries, especially the United States, have led to local adaptations. Haggis is recognized as Scotland's national dish.

When Haggis is on the table

Burns Night

Questions people ask about Haggis

What is haggis made of?

Traditional haggis is made from minced sheep's heart, liver and lungs, mixed with onion, oatmeal, suet, spices, salt, and stock, then boiled in a casing, usually the sheep's stomach.

Where does haggis come from?

Haggis is most closely associated with Scotland, where it is considered the national dish, though similar offal-based puddings have been made in other parts of Europe.

Is there a vegetarian version of haggis?

Yes, vegetarian haggis is made with pulses, nuts, oats, barley, and vegetables instead of meat, and now accounts for a significant share of haggis sales.

When is haggis usually eaten?

Haggis is eaten year-round in Scotland but is especially served at Burns suppers on or near January 25th, alongside neeps and tatties.

How is haggis served?

It is typically sliced and served with mashed turnip (neeps) and potato (tatties), and sometimes with a glass of Scotch whisky, especially at festive gatherings.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Haggis", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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