Pronunciation: [hˈaɡɪs] (IPA) 
The spelling of the traditional Scottish dish, haggis, might seem a bit perplexing, but once you break it down, it's all in the sounds. In IPA phonetic transcription, haggis is spelled /ˈhæɡɪs/. The "h" is pronounced, followed by an "a" sound as in "cat." The double "g" is pronounced like a hard "g" in "go." The "i" represents a short "i" sound, and the final "s" is silent. So, when ordering haggis, remember to pronounce it as "hag-iss."
Haggis is a traditional Scottish dish that is widely recognized as a key part of Scottish culinary culture. The term refers to a savory pudding made from a combination of sheep's heart, liver, and lungs – collectively known as "pluck" – minced with onions, oatmeal, suet, spices, and seasoning. This mixture is then seasoned with salt and pepper before being traditionally encased within the animal's stomach, although modern variations often use artificial casings instead.
The dish is typically cooked by simmering the haggis for several hours until it becomes tender and flavorful. It has a rich, slightly gamey taste, with the spices and oatmeal providing a unique texture and depth of flavor. It is often served with traditional Scottish sides such as neeps and tatties, or turnips and mashed potatoes, creating a hearty and satisfying meal.
Haggis holds an important place in Scottish tradition, and it is particularly associated with the celebration of Burns Night, a cultural event held to honor the poet Robert Burns. During this event, the haggis is ceremonially presented and consumed as part of a recitation known as the "Address to a Haggis."
While haggis has historical roots and is deeply embedded in Scottish heritage, its consumption is not limited to Scotland. It has gained popularity in other countries as well, and variations of haggis can be found in some specialty stores or restaurants around the world.
In Scot., chopped heart, lungs, and liver of the lamb or sheep mixed with suet and oatmeal, well seasoned with condiments, and boiled in a sheep's or lamb's maw.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "haggis" has its origins in Old English and Old Norse. It is believed to have derived from the Old Norse word "höggr", which means "hewn" or "chopped". This word was used to describe the minced meat used in the dish. Over time, the word evolved through Middle English and Scottish Gaelic to become "haggis" as it is known today.
