Haggis - Scotland’s stuffing
Hmm … who wouldn’t drool over a sheep’s stomach, filled with its own heart lungs and liver, condimented with oatmeal spices and salt and boiled over a hot stove for three hours. Interested yet ? Thought not ; still, the Scots seem to like it …
I had the same amazed, gasping face when I first heard about the stuff and naturally was very reluctant to try it. But once I was fooled by my best friend into trying the new type of “fat salami, I was hooked by the meal. Haggis has a very nutty texture combined with a savory flavor, with different versions being found accordign to the area of Scotland you are in. There is even a special type made especially for vegetarians.
It was made due to the need to utilize the leftovers from the animals, making a cheap yet nourishing food for the poor. Now it became a popular gourmet all around the UK, with shops selling haggis made in the same way, except packed in a different casing than the sheep’s stomach. It is quite similar to many other dishes in the world, like Drob from Romania, Balkenbrij from the Netherlands, Tripas from Portugal or Slátur, an Icelandic specialty.
It goes perfectly with a fine semi-sparkling wine, but locals usually sample it with some whiski. Still, be carefull, as the spices and peppers in the haggis will be amplified by the strong alcoholic drink.