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Photo courtesy of Malcolm Horton

Photo courtesy of Malcolm Horton

Have at that haggis for Robbie Burns Day.

A Burns-ing desire for Haggis

By Andrew Coppolino
For the Kitchener Post

Robbie Burns day — today, Jan. 25 — recognizes Scottish poet and nationalist Robert Burns, who was born in 1759 and is likely best known for the poem and accompanying folk song, Auld Lang Syne.

His birthday, often celebrated in pubs around the world, is indeed one of the highlights of dark and cold January, especially if you have a stomach — for stomach.

Celebrations of Burns’ birth go on throughout this weekend and of course involve the piping in of the haggis. This little morsel of offal is basically a rich, savoury pudding: At least that’s what you can, innocuously, tell yourself.

If you are feeling brave, here’s how to make one: Take a sheep’s heart, liver and lungs, mince them very fine and mix with some stock, onion, oatmeal, suet, salt and spices. Now, the pièce de résistance: Stuff that gutsy mixture into the sheep’s stomach and simmer the goodies for about three hours.

The haggis is then served with the classic pairing of tatties and neeps: Mashed potatoes and turnip, served separately.

Of course, the only thing needed to complete this dinner is a wee dram: A good belt of Scotch whiskey.

And by the way: I love haggis.

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Andrew Coppolino is a Kitchener-based food writer and broadcaster.
Visit him at

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