Haggis is a meat dish which is made by stuffing a sheep or cow stomach with offal, oatmeal, and an assortment of spices, and then boiling the dish until it is thoroughly cooked. Many people link haggis with Scottish culture, as the dish is often readily available in Scotland, although most cultures have their own version of haggis. Fans of the dish outside of Scotland can sometimes find versions of haggis at Scottish importers, and they can also make their own.

Although people think of haggis as being a quintessentially Scottish dish, haggis is actually much older than the nation of Scotland. The Greeks and Romans both ate a version of haggis, and it is highly probable that the Romans brought the dish with them as they colonized Britain. Historically, many people have regarded haggis as a poor man's dish, since it uses the unwanted cuts of the animal, although modern haggis is considered more of a delicacy.

At a minimum, the offal used in haggis includes the heart, kidneys, and lungs, and the liver is often included as well. The offal is minced and mixed with suet, hard fat extracted from cows and sheep, with leaf fat from the kidneys being preferred. Minced onions are also added, along with seasonings of choice like nutmeg, cayenne, and pepper, and then the cook adds oatmeal, which acts as a filler in the haggis to keep it from getting too heavy. Once the filling is mixed, it can be stuffed into a clean stomach, and then the stomach can be sewn shut.

When haggis is boiled, it is important to poke a few holes in the stomach to keep it from exploding. Cooks also would do well to remember than oatmeal expands as it cooks. Once the haggis is cooked, it can be sliced and served with sauces of choice; many people like to eat haggis with a side of mashed potatoes, although it can be served with other things as well, and it pairs well with Belgian style beers and mild red wines.

Although traditional haggis is prepared in a stomach, it is also possible to find a version which is prepared in sausage casings. This type of haggis is much smaller and easier to handle, and it tends to be less expensive. It is the type of haggis most commonly included in a traditional Scottish breakfast, where it is often sliced into wedges and fried.