haggis

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hag·gis

 (hăg′ĭs)
n.
A Scottish dish consisting of a mixture of the minced heart, lungs, and liver of a sheep or calf mixed with suet, onions, oatmeal, and seasonings and boiled in the stomach of the slaughtered animal.

[Middle English hagese; perhaps akin to haggen, to chop; see haggle.]

haggis

(ˈhæɡɪs)
n
(Cookery) a Scottish dish made from sheep's or calf's offal, oatmeal, suet, and seasonings boiled in a skin made from the animal's stomach
[C15: perhaps from haggen to hack1]

hag•gis

(ˈhæg ɪs)
n.
a traditional Scottish pudding made of the heart, liver, etc., of a sheep or calf, minced with suet and oatmeal, seasoned, and boiled in the stomach of the animal.
[1375–1425; late Middle English hageys < Anglo-French *hageis=hag- (root of haguer to chop, hash < Middle Dutch hacken to hack1) + -eis n. suffix used in cookery terms]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.haggis - made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach
dish - a particular item of prepared food; "she prepared a special dish for dinner"
Scotland - one of the four countries that make up the United Kingdom of Great Britain and Northern Ireland; located on the northern part of the island of Great Britain; famous for bagpipes and plaids and kilts
Translations

haggis

[ˈhægɪs] nhaggis m
References in periodicals archive ?
The recipe above made five haggises (I prefer the plural "haggi") and I tied each one up with string and punctured them with a thermometer spike to try and stop them exploding when cooking.
JANUARY is never a good month for haggises - or haggi, if you prefer.
Four eight-pound haggises were imported from Cameron of Brick, N.