haggi

Haggi refers to a traditional Scottish dish made from sheep's pluck, which includes the heart, liver, and lungs, minced with onion, oatmeal, suet, spices, and salt. It is traditionally encased in the animal's stomach and simmered for several hours. While the stomach casing is the most traditional method, modern preparations often use artificial casings. The term "haggi" is a Scots word.

The ingredients are typically boiled for at least an hour. The oatmeal acts as a binder, and the spices, which can vary but often include pepper and nutmeg, provide flavor. The dish has a distinct, savory taste and a somewhat crumbly texture. It is commonly served as part of a traditional Scottish breakfast, often alongside eggs, bacon, and tattie scones, or as a main course with mashed potatoes and neeps (turnips).

Haggi's origins are thought to date back to the days of shepherds and drovers who would prepare simple, hearty meals with readily available ingredients. The practice of using the animal's stomach to cook the filling is a testament to this resourceful history. Despite its humble beginnings, haggi has become a celebrated part of Scottish culinary heritage and is enjoyed both in Scotland and by people of Scottish descent worldwide. Its unique preparation and robust flavor profile make it a distinctive dish.