Hag­gis, neeps, and tat­ties is a tra­di­tion­al Scot­tish dish, com­mon­ly asso­ci­at­ed with Burns Night on Jan­u­ary 25th, cel­e­brat­ing the poet Robert Burns (born 25 Jan­u­ary 1759). Hag­gis is a savory pud­ding made from sheep­’s offal (heart, liv­er, and lungs), mixed with oats, suet, and spices, encased in a stom­ach or syn­thet­ic cas­ing. “Neeps” (turnips) and “tat­ties” (pota­toes) are served mashed along­side, with a dram (a glass of Scotch whisky). This dish is deeply root­ed in Scot­tish cul­ture and has been enjoyed for cen­turies, par­tic­u­lar­ly in Scot­land but also by Scot­tish com­mu­ni­ties world­wide.

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haggis	1759
Robert Burns	Scotland