The food that Scotland is famous for is Haggis, Fresh Fish, Lobster, Grouse, Clootie dumpling and Cullen Skink.
Scotland's national dish is haggis, a savory meat pudding, and it's traditionally accompanied by mashed potatoes, turnips (known as 'neeps') and a whisky sauce.
Haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices.
The mixture is packed into a sheep's stomach and boiled.
Haggis is a savory pudding containing sheep's pluck, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead.
Haggis is specifically banned for import into the United States by the USDA due to one of its ingredients: sheep lung, which is an ingredient in traditional Scottish haggis.
In 1971, the USDA banned the preservation of livestock lung for human consumption, due to health concerns.
Haggis has an earthy, gamey flavor due to the offal; the oats give it nutty flavor as well.
The liver in the mix also lends of bit of a classic paté flavor.
Haggis is scooped out of the casing when served and has a crumbly texture.
Even in Scotland, haggis is an acquired taste.
The ingredients in Haggis are.
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water.
heart and lungs of one lamb.
450g/1lb beef or lamb trimmings, fat and lean.
2 onions, finely chopped.
225g/8oz oatmeal.
1 tbsp salt.
1 tsp ground black pepper.
1 tsp ground dried coriander.