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Haggis is made from a sheep’s stomach stuffed with diced sheep’s liver, lungs and heart, oatmeal, onion, suet and seasoning.

Black pudding is a blend of onions, pork fat, oatmeal, flavourings - and blood (usually from a pig).

White pudding is very similar to black pudding, minus the blood.


Haggis

Haggis is Scotland's best known speciality. Its origins are covered in obscurity, though it is known to be an ancient recipe, as 15th century dishes mention a haggis or haggas pudding.

The best haggis is moist, firm and flavoursome. Every Scottish butcher has his or her own recipe, made based to the chief recipe, which has stayed virtually untouched for centuries, with the addition of their own special mixture of seasonings, herbs and spices.
Bon Apetite.
William.


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