Offal vs. Haggis

Offalnoun

The rejected or waste parts of a butchered animal.

Offalnoun

The internal organs of an animal other than a bird, these organs being used as food.

Offalnoun

A by-product of the grain milling process, which may include bran, husks, etc.

Offalnoun

A dead body.

Offalnoun

Carrion.

Offalnoun

That which is thrown away as worthless or unfit for use; refuse; rubbish.

Offalnoun

The rejected or waste parts of any process, especially the inedible parts of a butchered animal, such as the viscera.

Offalnoun

A dead body; carrion.

Offalnoun

That which is thrown away as worthless or unfit for use; refuse; rubbish.

Offalnoun

viscera and trimmings of a butchered animal often considered inedible by humans

Offalnoun

the entrails and internal organs of an animal used as food

Offalnoun

waste material

Offalnoun

decomposing animal flesh

Offal

Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle.

Haggisnoun

A traditional Scottish dish made from minced sheep offal with oatmeal and spices, etc., originally boiled in the stomach of a sheep but now often in an artificial casing, and usually served with neeps and tatties (mashed swede and potatoes) and accompanied with whisky.

Haggisnoun

plural of|haggi||one who has participated in a hajj|lang=en}} ({{alternative spelling of hajjis|nocap=1).

Haggisnoun

A Scotch pudding made of the heart, liver, lights, etc., of a sheep or lamb, minced with suet, onions, oatmeal, etc., highly seasoned, and boiled in the stomach of the same animal; minced head and pluck.

Haggisnoun

made of sheep's or calf's viscera minced with oatmeal and suet and onions and boiled in the animal's stomach

Haggisnoun

a Scottish dish consisting of a sheep's or calf's offal mixed with suet, oatmeal, and seasoning and boiled in a bag, traditionally one made from the animal's stomach

Haggis

Haggis (Scottish Gaelic: taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now often in an artificial casing instead. According to the 2001 English edition of the Larousse Gastronomique: .It is believed that food similar to haggis—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times.Although the name or was first recorded in England c.