Scotland's national dish provokes huge curiousity.
We're here to answer your questions and help you overcome your inhibitions, hold your hand and take you to haggis heaven.
Simply lamb, beef, oats, onions and spices, nothing more, nothing less. Haggis is basically like an oaty, spicy mince and a great source of iron, fibre and carbohydrate with no artificial colours, flavourings or preservatives. Each haggis maker will have a slightly different recipe, but this is the way our Grandfather made it and we think it’s the best tasting recipe there is!
Our vegetarian haggis is a combination of healthy fresh vegetables, mushrooms, pulses, oats, onions and seeds. It is approved by the vegetarian society and is suitable for vegans, but is loved by meat-eaters too.
With love and care. We start by selecting the finest ingredients, locally sourced where possible. We use our unique family recipes, and just as we have always done, hand-make our products with great care and in small batches.
The biggest myth of all, in a way, is that haggis belongs to Scotland alone. Haggis is actually a very ancient, global dish. Going back thousands of years, when hunters returned with their kill they would cook-up the parts of the animal that needed eaten first. The fresh offal would be chopped and mixed with cereal and herbs and cooked over the fire in the ready-made saucepan (the stomach). Hey presto – the first haggis. Many cultures actually had haggis made from different animals depending on what was being hunted and we like to think of haggis as the celebratory dish that everyone shared after the big hunt!
So why is haggis so closely associated with Scotland? The answer lies in poetry and a Scottish writer called Robert Burns. When he wrote his eight-verse ‘Address to a Haggis’ he had no idea that it would be repeated around the globe every January at haggis-fuelled suppers, but after his death in 1796 his friends organised a Burns Supper in his honour and the tradition continues to this day. Burns unwittingly elevated haggis from its humble origins to something iconic so we like to think of him as the patron saint of haggis. While the 25th January is an important date, don’t forget that haggis is a wonderfully flexible dish and can be eated on any day of the year. Visit our recipe pages to find a multitude of recipe ideas.
Let's first strip off those myths and rumours which might be adding to your apprehension,
so that you can explore your curiosity without anything holding you back.
Haggis is a wild little animal that hobbles around the Scottish Highlands
Haggis is a delicious, savoury dish, worthy of worship
Haggis is made from slugs, snails and puppy dogs tails and other unmentionable ingredients.
We take great care in making all of our foods. We start by selecting the finest ingredients, lamb, beef, oatmeal, onions and spices, locally sourced where possible and hand-crafting each batch using our unique family recipes.
Haggis is unhealthy and fattening.
The nutritional profile is similar to that of a lamb chop or chicken leg and like any food, haggis should be eaten as part of a well-balanced diet.
Haggis is only eaten by Scots and tourists on Burns Night with neeps & tatties, washed down with whisky.
Macsween haggis is a versatile ingredient, quick and easy to cook with. It can be used for lots of different recipes.