Scottish Country Dance of the Day

Don't be rude to your haggis! And approach boldly, for this humble dish is nourishing as well as traditional on this day to celebrate Scotland's National Poet, Robert Burns! Made from suet, spices, onions, oatmeal and a sheep's pluck - heart, liver and lights - all boiled in a sheep's stomach, the haggis is a dish whose origins have been hotly disputed by food historians over the last decade. Regardless, this humble food is generally considered distinctly and de facto Scottish, no less for the regional ingredients than for the general reverence and good humour associated with this humblest of peasant foods. Similar but less celebrated variations include the Pölsa (Sweden), Hakkemat (Norway), Niania (Russia), and Chireta (Aragon). Tonight ends Haggis Hunting season, so if you've been lucky enough to bag one for tonight's toasts and feasting, approach and address the fair, sonsie face of your haggis with celebratory and culinary zeal! It's "offaly" tasty! To a haggis! 🏴󠁧󠁢󠁳󠁣󠁴󠁿 🥃

It's Open Season for all Haggis Hunters! Whether you are an old hand at trapping this wily beast or this is your first attempt, remember that you have until Burns Night, January 25th to bag your haggis. Also note that although it is legal to catch and eat most types of haggis including the Hebridean Haggis and the Lewis Haggis, the "Shaggy Lowlands Haggis" and the "Urban Striped Haggis" are protected by law. If your sympathies lie with the poor beasties or if your diet requires a meatless option, there are now vegetarian, vegan, and gluten-free options for a mock-haggis! Also, for Californians, a recent law was passed now making it legal to eat road-kill haggis. What's your fancy?