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Haggis
Scottish savoury pudding containing sheep's pluck
This article is about the Scottish dish. For other uses, see Haggis (disambiguation).
Haggis (Scottish Gaelic: taigeis[ˈtʰakʲɪʃ]) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with chopped onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach[1] though now an artificial casing is often used instead.
According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".[2]
It is believed that food similar to haggis — perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt — was eaten from ancient times.[3][4][5]
Although the name "hagws" or "hagese" was first recorded in England c.
1430, th