Haggis

Haggis is a traditional Scottish dish; a kind of savory pudding consisting of sheep's heart, liver, and lungs that are minced with onion, oatmeal, suet (beef fat found around the loins and kidneys), spices, salt, and stock. Traditionally the filling is encased in the stomach and simmered for about three hours. Haggis is produced commercially in Scotland using a prepared sausage casing. The Gastronomique claims that haggis has an excellent nutty texture and delicious flavor. Haggis is most often served with "keeps and tatties", or rutabaga and potato, that are boiled and mashed separately, and accompanied by a glass of Scotch whisky.
Haggis is served with the Burns supper on the week of January 25 to commemorate Scotland's national poet, Robert Burns. In Burns' youth haggis was a dish of the poor. It was nourishing yet cheap because it was made with the leftover parts of the sheep that would otherwise be thrown away.
Haggis is widely available in supermarkets all year round. Sometimes it is sold in a tin or container which can be microwaved or oven baked and is also sometimes made from pig instead of sheep. It is served also in fast-food restaurants battered and deep fried with chips for a "haggis supper" or as a parry on a bun as a "haggis burger". In higher class restaurants you can find the "Flying Scotsman" which is a chicken breast stuffed with haggis. It can be wrapped in bacon to create "Chicken Balmoral" and can also be used as a substitute for minced beef in many recipes. Since the 1960's various nuts and vegetables have been substituted to create vegetarian haggis.
Haggis is also popular with Scots in the United States, Canada, Australia, and New Zealand. Sometimes it is imported from Scotland however since 1971 it has been illegal to import into the United States from the  United Kingdom due to a ban on food containing sheep lung, as well as 1989 when all UK beef and lamb was banned due to the mad cow disease crisis.