The Haggis Season is in full swing with parties all over the Scottish speaking world  celebrating the Poet Robbie Burns with a Haggis Supper and drinks ! I don't have any figures but judging from the number of Haggis Casings we have sold and the sheer interest in Haggis generally i reckon there is a big revival in this traditional dish ..... and in the fun that goes with Burns Night .

Most of the press articles i have read always say that Haggis is made in a Sheeps' Stomach.......whilst this is occassionally used for a huge 'Chieftans' Haggis'  most Haggis is now made in either a Natural Beef Bung Casing or Cap....or else in a plastic casing.  THe Beef Bung is from a part of the intestinal tract of a Cow....and is shaped like a large sock  which is cleaned and cured in salt...and is about a 80cm long, from which several Haggis can be stuffed into small canon ball shapes before being tied and then cut into individual Haggis and either simmered or steam cooked.

The ingredients are also demonised by the press ....but are generally made up from what is known as the 'Pluck'......this is made up of the Heart, Lungs, and Liver. In the north of England we call it the 'Pluck'.....and over the Border 'Tops'.....and elsewhere i've heard it call the 'Lights'.  But all these offals from Lamb and Beef are wholesome and the height of fashion in swish London restaurants ! !   To these meats are added Oatmeal, Onions, Salt, Pepper and Spices.    If you haven't tried a Haggis or it's been a while since you had one..... i seriously urge you to go and try one......they are widely available in Supermarkets now......buy a small 1lb Haggis.....gently cook it in a little water....and serve with mashed potatoes, mashed turnip, a weak gravy and a tumbler of Malt Whisky. Delicious !    Or even better ....paint your face blue with a white cross and make your own !