Haggis

Haggis is a savoury Scottish dish made from sheep’s heart, liver and lungs mixed with oatmeal, suet, onions and spices, traditionally encased in a sheep’s stomach and boiled.

Haggis is a savoury Scottish dish made from sheep offal, oatmeal, and spices, traditionally boiled in a sheep's stomach. It is widely regarded as Scotland's national dish and is central to Burns Night celebrations.

What it is

Haggis is a savoury pudding or sausage made from minced sheep's heart, liver, and lungs, mixed with oatmeal, suet, onions, and spices. Historically encased in a sheep's stomach and boiled, modern versions often use artificial casings. It has a hearty, spiced flavour and is a staple of Scottish cuisine.

Why it matters

Haggis is closely tied to Scottish identity and is widely described as Scotland's national dish. It is a central feature of Burns Night suppers, held on or around 25 January to honour poet Robert Burns. In Canada, Scottish heritage communities and Burns Night events keep the tradition alive, especially in regions with strong Scottish cultural roots.

Key details

Haggis is traditionally served with neeps and tatties — mashed turnips and potatoes — and often accompanied by Scotch whisky. Vegetarian and vegan versions are also available, using oats, vegetables, pulses, and spices. While the dish originated in Scotland, it has spread globally through Scottish diaspora communities.