It's a mash-up of diced lung, liver and heart mixed with oatmeal, beef suet, onion and assorted spices.
Anthony Bourdain loved haggis. But even the late, great American chef, writer and television host recognized that Scotland’s national dish, with its “sinister sheep parts” wrapped in a shroud of mystery and half-invented history, could be a hard sell. “Don’t let them tell you otherwise, that’s really one of life’s great pleasures,” Bourdain said on one of his gastro-curious pilgrimages to Glasgow. “There is no more unfairly reviled food on Earth than the haggis.
It is, according to the kind of lore that Burns engendered, the dish a doughty Highlander would carry with him as he drove cattle through the glens to the markets of the central belt or the perfect picnic for a whisky smuggler plying his illicit trade by moonlight. From such romantic notions it was a short step to turning the haggis into a wee wild beastie, one with longer legs on one side that was thus condemned to run round and round whichever hill it lived on.
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