Search
Brazil
Argentina
Bolivia
Chile
Colombia
Ecuador
Guyana
French Guiana
Falkland Islands (Malvinas)
Paraguay
Peru
Suriname
Uruguay
Venezuela
Germany
Austria
Belgium
Croatia
Denmark
Spain
Finland
France
Greece
the Netherlands
Hungary
Ireland
Iceland
Italy
Luxembourg
Norway
Poland
Portugalthe United Kingdom
the Czech Republic
Sweden
Switzerland
Turkey
the United States
Mexico
the Dominican RepublicTurkey
South Africa
Australia
Fiji
New ZealandFlavors · Escócia
Sheep offal minced with oats, onion, fat and spices, cooked inside a casing, served with turnip and potato purées. It is Scotland’s national dish and the centrepiece of the Burns Supper on January 25.
Traditional dish from Escócia
Also known as: haggis neeps and tatties
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Click a photo to enlarge it.
Haggis — Escócia, the United Kingdom
Haggis is a large, round type of sausage. Sheep offal—such as heart, liver and lung—is minced and mixed with oats, onion, fat, salt and spices, and the mixture is cooked inside a casing. Traditionally the casing was the animal’s stomach; today most commercially sold haggis uses a synthetic casing. Inside, the texture is loose and grainy, and the flavour is meaty and seasoned with pepper.
The dish is served with neeps and tatties: turnip purée and potato purée. It appears in restaurants and pubs across Scotland in both traditional and modern versions, and is sold by butchers and at markets. There are also vegetarian versions made with vegetables, grains and oats.
The exact origin of haggis is debated, and similar dishes existed elsewhere in Europe. What made it Scotland’s national dish was the poem "Address to a Haggis" by Robert Burns, the national poet, in the late 18th century, in which Burns calls it the chief of the pudding-race.
Each year, around January 25 (Burns’s birthday), Scotland celebrates Burns Night with dinners called Burns Suppers. The haggis is brought into the room to bagpipe music, someone recites the poem before it and it is cut, and the dish is served with neeps and tatties, often accompanied by a dram of whisky.
Escócia
Scotland’s national dish, centrepiece of the Burns Supper throughout the country.
Sheep offal (heart, liver, lung); oats; onion; fat; salt, pepper and spices; natural or synthetic casing. Accompaniments: turnip purée (neeps) and potato purée (tatties).
Served hot, sliced or spooned, with neeps and tatties on the side, sometimes with a whisky sauce. It also appears in the Scottish breakfast and in modern dishes.
Year-round; especially on Burns Night, January 25, and at the Scottish New Year.
Your questions
From minced sheep offal, such as heart, liver and lung, mixed with oats, onion, fat and spices, cooked in a casing.
The traditional accompaniments to haggis: neeps is turnip purée, and tatties is potato purée.
Yes. It is made with vegetables, grains and oats, and appears in many restaurants and markets in Scotland.
Because of the poem "Address to a Haggis" by Robert Burns. At dinners honoring the poet on January 25, the poem is recited before the dish.
Flavors of the United Kingdom
Sweet made with puff pastry topped with a layer of jam and filled with egg, butter, sugar and almond, with a texture between a custard and a cake. Associated with the town of Bakewell in the Peak District since the 19th century; it is not the same as the Bakewell tart.
Crispy yellow candy made from sugar, golden syrup and baking soda, broken into pieces with a hammer. It is the candy of the Ould Lammas Fair, the late‑August fair in Ballycastle, sold alongside dulse, the dried seaweed.
Sweet bread made from leavened dough with milk, eggs and butter, topped with crushed sugar and, in many versions, with currants and a sugar lump inside. Associated with the city of Bath since the 18th century, it is served at breakfast and at afternoon tea.
Thick soup of smoked haddock, potato, onion and milk, from the fishing village of Cullen on the Moray coast in northeast Scotland. It began as a beef broth and came to be made with smoked fish, cheaper in the region.
Round pastry bun made of buttery puff pastry filled with Corinth raisins, with cuts on top and crystallized sugar. It is named for the town of Eccles, near Manchester, where it began to be sold in shops at the end of the 18th century.
Whisky distilled and aged in Scotland for at least three years in oak casks. The name is legally protected: only the beverage produced in the country under the rules set in 2009 may be called Scotch whisky.
White fish battered and fried, served with thick-cut fries, salt and malt vinegar. It originated in England in the 19th century from combining fried fish linked to the tradition of Jewish immigrants with fried potatoes, and became the country's best-known takeaway dish.
Fried breakfast from Northern Ireland, with bacon, sausage, egg and black pudding, distinguished by the fried griddle breads: soda farl and potato bread. It is one of Northern Ireland’s specialties.
Tablet of sugar flavored with peppermint oil, white or brown, sometimes coated in chocolate, made in Kendal since the 19th century. It became famous among mountaineers and was taken on the first ascent to the summit of Everest in 1953.
Stew of beef or lamb with potato, carrot and onion, cooked until thickened, served with pickled beetroot or red cabbage and bread. It is the dish of the port of Liverpool and gave the city’s inhabitants the nickname Scousers.
Minced meat pie in a simple pastry, served with mashed potato and the liquor, a green parsley sauce. It originated in East End homes of London in the 19th century, linked to the eels sold in the streets, and is one of the dishes most associated with London’s working class.
Pie of minced fresh pork, seasoned with pepper, in a golden pastry with arched walls, with a layer of jelly between the filling and the crust. It has protected geographical indication and originated connected to the fox hunts on horseback around Melton Mowbray.
A thick broth of lamb or beef with leek, turnip, carrot and potato, slowly cooked and served with bread. It is regarded as the national dish of Wales and, in parts of the north, is called lobscows.
Round, flattened cakes made from flour, butter, sugar, raisins and spices, cooked on an iron griddle and dusted with sugar. The Welsh name, picau ar y maen, means cakes on the stone, referring to the griddle used to make them.
