Haggis Haggis Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead. According to the 2001 English edition of the "Larousse Gastronomique": "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis (though not so named)—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name
Haslet Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French "hastilles" meaning "entrails". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions. Haslet (in North American English) refers to the heart, lungs, liver, stomach, and other edible viscera