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Related to haggis: blood pudding
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.]
(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]
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]
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|Noun||1.||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