Scotland has plenty of iconic dishes that are known around the world, but arguably none are as famous as haggis. One of the most enduring symbols of Scottish heritage, haggis has been eaten in the country for hundreds of years.
Even if you have never tried the dish, you have probably at the very least heard of it. Haggis is a savoury dish that consists of minced sheep’s organs, oatmeal, onions, and spices. It is traditionally stuffed into a sheep’s stomach and cooked, but these days it is common to find it in synthetic sausage casing.
With Burns Night taking place this weekend, Scots around the country will be tucking into haggis in the coming days. This is because it is customary to eat the national dish as part of a traditional Burns supper on (or around) the birthday of iconic poet Robert Burns.
Even with haggis being such an important image of Scotland, you might not actually know all that much about the famous dish. In honour of Burns Night, the Daily Record has taken a look into its history.
Read on for everything you need to know about haggis and why it is eaten on Burns Night
The history of haggis
The exact origin of haggis remains a mystery, but it is thought that similar dishes of meat cooked inside an animal’s stomach have been eaten since ancient times. Some think it was brought to Scotland by the Romans, while others say it was imported from Scandinavia or even France as far back as the 8th century.
The origin of the word ‘haggis’ itself is also not fully understood. However, it is believed that it may come from the Scots word ‘hag’, meaning to chop or hew.
One of the earliest known references to haggis in Scotland is the poem ‘Flyting of Dunbar and Kennedy’. Dating at least as far back as 1520, the poem speaks of “haggeis”.
For centuries, haggis was a popular dish amongst the poor in Scotland. While clan chiefs and lairds would have easy access to the finest cuts of meat, the lower classes would often have to rely on the nourishing offal that would have otherwise been thrown away.
Of course, these days haggis is a delicacy that is beloved simply for its taste. It is common to find it on both the menus of traditional Scottish fine dining restaurants and at your local butcher.
Why haggis is eaten on Burns Night
When it comes to Burns Night, the reason haggis is eaten is simply to honour Robert Burns. The poet’s 1787 poem ‘Address to a Haggis’ is a big reason why the dish is such an important aspect of Scottish identity today.
At the time when Burns was alive, haggis would have been a readily available meal thanks to its low cost. It can be assumed that the bard was a fan of the dish, given its affectionate mention in ‘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 wordy o’ a grace
As lang’s my airm.”
Following Burns’ death in 1796, his friends came together for a meal to celebrate the poet where they served haggis in his memory. From here, the tradition of Burns suppers spread across the country — with haggis always being the centrepiece.
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