25 January sees the celebration of Burns Night for many, so what’s it all about?
Since his death in 1796, the memory of Scottish poet Robert Burns has been celebrated on or around his birthday, 25th January, with a Burns Supper which includes Haggis. Burns wrote the poem Address to a Haggis, which starts “Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!” In Burns’s lifetime haggis was a common dish of the poor as it was nourishing yet very cheap, being made from leftover parts of sheep otherwise thrown away. So what exactly is in a haggis – well…
Haggis is a savoury pudding containing sheep’s pluck (heart, liver and lungs) minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal’s stomach and simmered for approximately three hours. Most modern commercial haggis is prepared in a suasage casing rather than an actual stomach.
So what do you serve with Haggis – whilst some suggest whiskey and nothing more! Others serve it with Neeps and tatties (mashed potatoes and mashed swede).
If you are celebrating Burns Night this weekend we hope you have a fabulous time and be sure to share with us your traditions or recipes.