Haggis is typically served on Burns Night, January 25, when Scotland celebrates the birth of their greatest poet, Robert Burns, who was born in Ayrshire on that date in 1759. During the celebration, Burns poems are read, and the haggis is addressed by a member of the party, ceremonially, in the form of verses from Burns' poem, 'Ode to a Haggis.' A typical meal for Burns Night would include Cock-a-L, Haggis with Tattie-an'-neeps (and before you ask, that's potatoes and turnips), Roastit Beef, Tipsy Laird, and Dunlop Cheese."

Traditional Haggis
1 sheep's pluck (stomach bag)
2 lbs. dry oatmeal
1 lb. suet
1 lb. lamb's liver
2 1/2 cups stock
1 large chopped onion
1/2 tsp. cayenne pepper, Jamaica pepper and salt

Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep's pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.