Don’t fear the haggis

Culinary historian Maggie Newell demonstrates how to make a traditional Scotch haggis at Toronto's Mackenzie House, just in time for Robbie Burns Day.

PHOTO: Laura Brehaut/Postmedia News; Culinary historian Maggie Newell stuffs a haggis casing with filling at Mackenzie House in Toronto.
 
Laura Brehaut/Postmedia News
Originally published on January 21, 2015; Postmedia
 
Haggis: culinary dare or delicacy? Referred to as the “Great chieftain o’ the pudding-race!” in Scottish poet Robert Burns’ Address to a Haggis (1786), the sausage is Scotland’s national dish. The ingredients – sheep’s heart, liver and lungs (referred to as the pluck), onion, oatmeal, suet (hard beef or mutton fat) and seasoning – are all stuffed into a sheep’s stomach or sausage casing and boiled.
 
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