Haggis

There are many recipes, but it is normally made with the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately an hour.

Haggis somewhat resembles stuffed intestines (pig intestines otherwise known as chitterlings or the kokoretsi of traditional Greek cuisine), sausages and savoury puddings

Most modern commercial haggis outside Scotland is prepared in a casing rather than an actual stomach. There are also meat-free recipes for vegetarians: these are designed to taste like the meat-based recipes.

It is often asserted (e.g., on the packaging of MacSween's haggis) that the dish is traditionally served with "neeps and tatties" (Scots: turnip and potatoes; these are boiled and mashed separately) and a "dram" (ie. a glass of Scotch whisky). However, it might perhaps be more accurate to describe this as the traditional main course of a Burns supper, since on other occasions haggis may be eaten with other accompaniments. Whisky sauce (made from thickened stock and Scotch whisky) has recently been developed as an elegant addition.