History of the Haggis
Macsween of Edinburgh, producer of haggis and black puddings, reckons that the ‘origin of haggis is somewhat mysterious, the dish certainly dating back well before Robert Burns’ era. Going back thousands of years, when the hunters returned with their kill, some of the meat could be salted or preserved, but some would need to be eaten straight away. The fresh, edible offal would be chopped and mixed with cereal and herbs and cooked over the fire in the ready-made container, the stomach. Hey presto – the first haggis!
Similar dishes have developed in different countries, but the name ‘haggis’ is probably Scandinavian in origin – the Swedish ‘hugga’ and the Icelandic ‘hoggva’, mean to cut or chop. The connections between Scotland and Scandinavia between the 9th and 15th centuries were especially strong, and it seems likely that haggis could have become established in Scotland during this period.’
The Macsween range and history
Traditional Haggis
The Macsween traditional haggis is a mix of locally-sourced ingredients including lamb, beef, oatmeal, onions and a secret blend of herbs and spices, presented in the authentic, natural casing. They are available in a range of sizes for all occasions, all year round.
Vegetarian Haggis
The first commercial vegan-friendly haggis was launched by Macsween in 1984 with its unique combination of black kidney beans, lentils, fresh vegetables, oatmeal, herbs and spices.
Black pudding
Black pudding has been a part of the Macsween range since the beginningbut today’s recipe has reduced fat, additional healthy cereals and increased meat content. It still comprises pork blood, smoked bacon, barley, wheat, onion and seasoning, but it is also lighter in texture and lower in calories and fat than the original recipe.
Microwavable ‘Minutes’ Range
The high speed haggis and black pudding have rapidly established themselves as firm favourites of time- pressed consumers and those wanting smaller portions.
About the Company
Macsween of Edinburgh has been at the forefront of haggis and black pudding production for almost 60 years. Macsween of Edinburgh is a Scottish family business, based in Edinburgh. Its founder, Charlie Macsween, established the company as a retail butcher’s shop in Bruntsfield, South Edinburgh, in 1953. When the business passed to his son, John, in 1975, it increasingly focused on the production of haggis and black pudding, and in 1996, the company relocated to the world’s first dedicated haggis production facility. Along the way, John Macsween also originated another first – a vegetarian haggis – created in 1984 to mark the launch of the Scottish Poetry Library. Now in its third generation, the business is run by two of John’s children, brother and sister, James and Jo Macsween.
The Foody Traveller can thoroughly recommend the Macsween Vegetarian Haggis and will be taking their traditional version from the freezer for Burns Night. As the haggis is already pre-cooked all we will have to do is heat it up, cook some vegetables and get out the whisky!