Haggis is a very old Scottish dish, which combines meats, spices and oatmeal to create a very rich, unusual, but none the less delicious feast. Its factual and historic description is sometimes off-putting to people who have not tried it. Fortunately, modern techniques in the preparation and presentation make it an acceptable delicacy to almost everyone's palate. If you haven't tried authentic Scottish Haggis you must! It is eaten regularly here in Scotland and of course on Burns Supper night and other occasions when Scottish culture is celebrated.

In previous times haggis was prepared in the following way: Take the liver, lungs & heart of a sheep or pig and boil them. Mince the meats and mix with chopped onions, toasted oatmeal, salt, pepper, and spices. Take one properly cleaned sheep's stomach. Stuff the cleaned stomach with the prepared contents. Sew up the stomach (leaving enough room for expansion) and boil. Serve and eat.

But a modern haggis dish is not so stomach wrenching. The best meats are selected, (including tripe and offal) and prepared with finest oatmeal and spices…but served in a synthetic skin, which is representative of the old technique. It has a higher quality of content than your average "sausage" and is extremely healthy so please don't be put off! Nowadays, there are even vegetarian versions made from the finest Scottish produce.