Contrary to the playful myth, a haggis is not a wild animal with one leg shorter than the other, darting around the Scottish hills, many visitors still fall for the joke!
In reality, haggis is one of Scotland's most iconic and talked-about dishes. If you’re visiting Scotland around Burns Night, or you’re curious about traditional Scottish food, it is well worth trying.
Traditional haggis is made from finely chopped sheep's heart, liver, and lungs, mixed with oatmeal, suet (animal fat), onions, and a blend of spices. The mixture is combined with stock and slowly cooked inside a casing. Historically, a sheep's stomach, though most producers now use synthetic casings.
The result is a rich, crumbly dish with a deep, savoury, and slightly nutty flavour.
Widely celebrated as Scotland's national dish, the origins are debated. It became a staple food in the Scottish Highlands thanks to its simplicity and efficient use of available ingredients.
Haggis rose to national prominence thanks to Robert Burns, Scotland's national poet. In 1786, he wrote "Address to a Haggis", a humorous yet patriotic poem that cemented the dish's place in Scottish culture.
Every year on Burns Night (January 25th), people across Scotland and beyond gather to celebrate Robert Burns.
The centrepiece of the evening is haggis. Traditionally, it is piped into the room, ceremonially cut open during a recitation of Burns' poem, and served with neeps and tatties (mashed turnip and potato). A dram of whisky often accompanies the meal, making Burns Night one of Scotland's most cherished traditions.
Burns' poem famously begins:
"Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!"
Haggis appears in many modern Scottish dishes, including:
You won't need to look far, as most pubs and restaurants across Scotland to find it in some form. In Scotland's cities such as Glasgow and Edinburgh you will find no shortage of places.
If you'd like to take some home, well-known producers such as Macsween offer vacuum-packed and tinned options, widely available in Scottish supermarkets.
No — it is not a real animal. It's a long-running Scottish joke, often told to visitors. Scottish humour claims that the mythical “haggis” has uneven legs, allowing it to run around the steep Highland hills.
Rich, savoury, and slightly peppery. Many people compare it to a crumbly, well-seasoned sausage.
Traditional haggis is banned, but vegetarian versions are widely available.
Travellers should be aware that the USA bans traditional haggis because it contains sheep’s lung, which food regulations do not allow.
Some producers, including Macsween, are working on lung-free versions suitable for export. Vegetarian and vegan recipes are generally unrestricted and make an excellent alternative for international visitors.
Yes, they are extremely popular and widely served across Scotland.
Scotland celebrates Burns Night each year on 25 January.
