Etymology:
The English word "haggis" is thought to have originated from the 15th-century French word "hagouis" or "hagueis," which may have been derived from the Old English word "haga," meaning "to mince or chop."
Meaning:
Haggis is a traditional Scottish dish made with minced sheep's liver, heart, and lungs, mixed with oatmeal, onion, spices, and salt. It is typically cooked in a sheep's stomach or casing.
Origin:
The exact origin of haggis is unknown, but it is believed to have evolved from a similar dish popular among ancient Scottish shepherds. These shepherds would gather the offal from slaughtered sheep, mix it with oatmeal, and cook it over a fire.
Over time, haggis became a mainstay of Scottish cuisine and was formally recognized as a national dish in the 18th century. The poet Robert Burns famously wrote a poem in praise of haggis called "Address to a Haggis" in 1787.
Variations:
There are many regional variations of haggis in Scotland, each with its own unique blend of ingredients. Some common variations include:
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