This is an article about haggis, a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with onions, oatmeal, and spices. The article covers various aspects of haggis, including its history, production, and consumption.
Here are some key points from the article:
1. **History**: Haggis has been a part of Scottish cuisine for centuries, with evidence of its existence dating back to the 15th century.
2. **Production**: Simon Howie Butchers produces around 60% of Scotland's haggis, which retails for around £6 ($7.70) per kilogram. The company uses a mixture of sheep's heart, liver, and lungs, mixed with onions, oatmeal, and spices.
3. **Fine dining**: Haggis can be found on fine dining menus in Scotland, where it is often served as a main course or used as an ingredient in dishes like samosas and spring rolls.
4. **Culinary uses**: Haggis has a spicy intensity that makes it suitable for use in canapés and as a garnish for soups. Its texture also makes it useful as a stuffing for poultry and game birds.
5. **Ethnic minority cuisine**: Glasgow's Sikh community pioneered the dish haggis pakora, which involves wrapping haggis in a pastry and frying it. Other ethnic minorities have also adopted haggis into their cuisines, using vegetarian versions of the protein.
6. **Scottish identity**: Haggis is seen as an integral part of Scottish identity, with many Scots enjoying it as a comforting and warming food.
Overall, the article presents a positive and celebratory tone towards haggis, highlighting its rich history, versatility in cooking, and its place in Scottish cuisine.
Here are some key points from the article:
1. **History**: Haggis has been a part of Scottish cuisine for centuries, with evidence of its existence dating back to the 15th century.
2. **Production**: Simon Howie Butchers produces around 60% of Scotland's haggis, which retails for around £6 ($7.70) per kilogram. The company uses a mixture of sheep's heart, liver, and lungs, mixed with onions, oatmeal, and spices.
3. **Fine dining**: Haggis can be found on fine dining menus in Scotland, where it is often served as a main course or used as an ingredient in dishes like samosas and spring rolls.
4. **Culinary uses**: Haggis has a spicy intensity that makes it suitable for use in canapés and as a garnish for soups. Its texture also makes it useful as a stuffing for poultry and game birds.
5. **Ethnic minority cuisine**: Glasgow's Sikh community pioneered the dish haggis pakora, which involves wrapping haggis in a pastry and frying it. Other ethnic minorities have also adopted haggis into their cuisines, using vegetarian versions of the protein.
6. **Scottish identity**: Haggis is seen as an integral part of Scottish identity, with many Scots enjoying it as a comforting and warming food.
Overall, the article presents a positive and celebratory tone towards haggis, highlighting its rich history, versatility in cooking, and its place in Scottish cuisine.
Haggis is like totes amazing!!! 
I had it for the 1st time last yr @ a Scottish festival & I was like woooow! It's sooo rich n spicy & it makes me wanna try making my own haggis at home! 
Simon Howie Butchers is probs doin somethin rite?! £6 per kilo tho? That's a bit pricey 4 me lol. Anywayz, I love how Glasgow's Sikh community created this yummy fusion dish & it shows that food can bring ppl together across cultures! 
! I love how Scots have made it their own by using it in different dishes. for me, haggis will always be a comforting thought of Burns Night 
i mean what's not to love about a dish that's been around since the 15th century? 
it's like the ultimate comfort food, and i can see why scottish people are so proud of it 
i'm loving how it's being used in all these different dishes too - samosas, spring rolls, pakoras... the list goes on! 
and did u know that simon howie butchers produces like 60% of scotland's haggis? 
that's wild! anyway, i'm definitely adding this to my bucket list: trying a bunch of different types of haggis in all its forms 
gotta try that haggis pakora tho sounds insane 
I think people should be more open-minded about trying new foods, like haggis! 
. I mean, who says you can't have a mix of sheep's heart, liver, and lungs with onions, oatmeal, and spices? Sounds kinda healthy to me! 
But seriously, it's great that the article is celebrating its history and all the creative ways people are using haggis in different cuisines. I'm loving the idea of haggis pakora from Glasgow's Sikh community 
I mean, who knew it was a part of scottish cuisine for centuries?! 60% of Scotland's haggis comes from that one butcher Simon Howie Butchers lol they're like the haggis gods or something! 
And omg fine dining menus in scotland serving haggis as a main course? Yes pls!!! 
I've tried it w/ oatcakes & gravy and it's literally life changing 
. And what's up with the whole "Scottish identity" thing? Can't we just enjoy food without tying it to a specific culture or nationality? It's like we need a symbol of our heritage to feel good about eating... Give me a break!
anyway, haggis is defo not just 4 scots anymore 
. And I love how the Scots see it as a part of their identity - it's like a warm hug on a cold day 
. Overall, I'm glad to see haggis getting some love 
"I'm not lazy, I'm just on energy-saving mode" 
! And what's great is that it's being adapted and reinvented by different communities, like the Sikh community in Glasgow who created the delicious-sounding haggis pakora 
. By celebrating their national dish, Scots are also celebrating their history and culture, which is really special 
.
That's ancient history! 
I love how Simon Howie Butchers makes over 60% of Scotland's haggis 
That sounds like an amazing snack! 
I mean I'm not saying it's bad or anything but sometimes I feel like we're just borrowing everyone else's cultural stuff and calling it our own.
And don't even get me started on the price. £6 a kilogram?! That's like $7.70. Who can afford that?! I mean I'm not saying it's bad for you or anything but come on people let's be real.
Sorry Scotland I just don't get it.