 Food has inspired many a great creative type. From still lifes to songs, food never seems to be too far away from an artist's mind. One of the best known food-related poems is by Scottish national poet Robert Burns. His “Address to a Haggis” became so popular that there’s a whole night inspired by its verses. Burns Night (or Burns Supper) is held either on or during the week of January 25, the anniversary of Burns’ birth. The Scots take this celebration seriously, and there are rituals and ceremonies to adhere to. If you don’t have any bagpipes lying around, or you’re a wee bit concerned about whipping up a full Scottish spread, you can stick to the simple supper that’s eaten on Burns Night. The three essentials are haggis, tatties and neeps. (Tatties are taters, as in mashed potatoes, and neeps are turnips.) Haggis is the most complicated of the three. You can make your own or find a specialty store that carries it. Haggis is a mixture of sheep offal, fat, oatmeal, onion and spices that is stuffed inside a sheep’s stomach and cooked for three hours until tender. The origin of haggis is a little cloudy, but it’s likely that herders developed this technique to make food both portable and easy to cook. If you want to have the full Scottish version of a Burns supper, there are many online guides to help. The haggis, neeps and tatties are brought in on a silver tray to the sound of bagpipes before being ceremoniously cut. This might have been Burns’ favorite part, if the third verse of his poem is any indication:
The full meal is bit more complicated and includes cock-a-leekie soup (chicken and leek soup) and a Scottish sherry trifle. At the end, everyone sings "Auld Lang Syne," which Robert Burns also wrote. See what good food can inspire you to do? Pore over all our spirited coverage of Scotch whisky (and its close cousin bourbon, if that's all you've got on hand; Robbie would surely not mind): |
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as ac child in the mid forties i lived edinburgh as a boy in albert street and before i went to school in leith walk i hade a large bowl of porridge wlth salt spread over for taste to which i very enjoyed every breakfeast every morning ,then i walked down Albert street and up Leithwalk before turning left at the level crossing and my school was on the right about one hundred yards up the road ,where the headmester bwould wait for us te get duwn into the bottom playgroundto the cloakroam ,take off our coats and make our way to cliss we were met by the class teacher called misses My clye who was the most teacher i had ever met ,and i still remamber her since it was yestrday god may she rest in peace she sho much hope to my life and continues to enthrall me
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Och aye, Haggis is braw!
It's best served with a side of farts from the sheep intestines you're eating. THAT's why ya drink whisky with haggis.
I grew up in Scotland and I can honestly say that I have never been brave enough to eat Haggis. I've read the recipe. That's all I care tio know. My mum loves it though. I did eat "black pudding" which is a blood sausage that we fry up for breakfast. When you fry it, it turns black. I go home every year and eat like a hog the whole time I am there. I have to go on a diet for the first month after I return.
I DO HAVE HAGGIS !! I like it, it goes great with some eggs and toast for breakfast.
I also have Bagpipes but unfortunately I sound like someone abusing a goat when I play.
ya cana forget the whiskey yanks.
Obviously you are an American because only an American would put an 'e' in Whisky.
She may be American, but English and Irish also spill it whiskey.
As the saying goes in Scotland, "In Scotland there is no 'E' in whisky and in England there is no F'ing whisky."
Here's to you Rabbie. Slainte
Only had it once – and liked it. It reminded me a bit of scrapple (an Amish/Pennsylvania Dutch thing). The Glenfidditch helped, I'm sure.
I understand that true haggis is illegal in the U.S. because it includes a sheep's lungs which the FDA has determined is unfit for human consumption. If you want the real thing, you'll have to go to Scotland to get it.
aye, na Lamb nor goat.
I am saving up $$$ to visit Scotland, hopefully by this year. I have decided that I want to try Haggis, but will only try it in Scotland, no matter how "authentic" a Scottish Restaurant anywhere else claims to be
Vlad, just make sure you fortify yourself before tasting. I recommend a couple of slugs of a good single malt like McCallan's before chomping away on "the prince of Sausages"
Right Ladie, go to Queen street station in Glasgow, take the train to Oban. Many food places to choose from.
OR queens street station to get the train to Edinburgh. Good luck and remember?
A Haggis is a small creature roaming through the Highlands of Scotland. AYE! and don't forget your single malt wiskey
Free-range haggis is the best.
Heh, that old joke still around? :D
Fun, fun, fun and absolutely accurate! I attended a Burns Supper in Scotland several years when I was there on business. The ceremony of the night was incredible, they really take it seriously. I will admit that haggis and I didn't agree, but I ate the tatties and neeps and a colleague from Canada ate my haggis.
A fun night was had by all, and the hired bus delivered us all home to our hotels safely. It was a night I'll remember for the rest of my life, and I encourage anyone that has the chance to experience one, DO IT!!!
I am a piper and always wanted to visit Scotland. My wife and I finally got to spend a 2 weeks vacation there 2 years ago. What a beautiful country and most lovely people. My wife would not touch Haggis but I had to try it. It is pretty lame in taste and far removed from the legends that non Scotts have spawned around it. It looks like meat patties and pretty flat tastewise. The country is incredible though.