January 25th is the birthday of Scotland’s national poet, Robert Burns. Scots celebrate with a decadent meal that includes haggis. Haggis is essentially a sausage that is stuffed and cooked in a sheep stomach. Our haggis is made with lamb meat, heart, kidney, tongue, liver, stock, oats, barley, onions. It’s seasoned with cayenne, thyme, allspice, pepper, lemon, salt and Scotch Whisky.

The words of Robert Burns

You Powers who look after mankind,
And dish out his bill of fare,
Old Scotland wants no watery, wimpy stuff
That splashes about in little wooden bowls
But, if You will grant her a grateful prayer,
Give her a Haggis!

Reserve your haggis

Haggis will be available for pick up beginning Friday, January 21st. Each haggis is 3-4 lbs. Order for in-shop pickup here, or through Mercato for East bay home delivery. Smaller or larger haggis can be made for you—call us for a custom order at 510-845-MEAT.

How to Prepare Your Haggis

The haggis comes fully cooked, we have two suggestions for reheating.

Poaching Method: Place haggis directly from the refrigerator into a pot. Cover with cold water. Bring to a simmer and simmer gently until warmed through. 

Roasting Method for a 3-4 lb haggis: Roasting your haggis will brown and crisp the skin. Bring haggis to room temperature then roast in oven 300 degrees until warmed through (about 90 minutes).