Definitions for haggisˈhæg ɪs
This page provides all possible meanings and translations of the word haggis
made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
a traditional Scottish dish made from minced offal and oatmeal etc, boiled in the stomach of a sheep etc; traditionally served with neeps and tatties and accompanied with whisky.
a Scotch pudding made of the heart, liver, lights, etc., of a sheep or lamb, minced with suet, onions, oatmeal, etc., highly seasoned, and boiled in the stomach of the same animal; minced head and pluck
Origin: [Scot. hag to hack, chop, E. hack. Formed, perhaps, in imitation of the F. hachis (E. hash), fr. hacher.]
Haggis is a savoury pudding containing sheep's pluck; 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 sausage casing rather than an actual stomach. As the 2001 English edition of the Larousse Gastronomique puts it, "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". Haggis is a traditional Scottish dish, considered the national dish of Scotland as a result of Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately and a dram, especially as the main course of a Burns supper. However it is also often eaten with other accompaniments.
The Nuttall Encyclopedia
a Scotch dish, "great chieftain o' the puddin' race," composed of the chopped lungs, heart, and liver of a sheep, mixed with suet and oatmeal, seasoned with onions, pepper, salt, &c., and boiled in a sheep's stomach.
The Roycroft Dictionary
The quintessence of all that has been said by all the Presidents, Governors, and Mayors in the United States since Eighteen Hundred Eighty-nine.
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