This is a long article about haggis, a traditional Scottish dish made from sheep's heart, liver, and lungs, mixed with onions, oatmeal, suet, spices, and salt, traditionally encased in the animal's stomach and simmered for several hours. Here are some key points from the article:
**Haggis production**
* Simon Howie Butchers accounts for around 60% of the roughly two million haggises produced every year.
* Haggis is a versatile ingredient that can be used in fine dining, as a stuffing for poultry and game birds, or as a crouton-borne garnish for soups.
**Haggis sales**
* Sales of haggis have increased due to its growing popularity among ethnic minorities, particularly the Sikh community in Glasgow.
* Haggis pakora, a dish that combines haggis with spices and deep-fried pastry, is a popular variation.
**Scottish identity**
* Haggis is closely tied to Scottish identity and culture, with many Scots viewing it as a national symbol.
* The dish has been adopted by non-Scots, including the Sikh community in Glasgow, who have created their own variations of haggis-inspired dishes.
**Rugby player's love for haggis**
* A 14-year-old rugby player from Stirling County rugby club named Ross O'Cinneide loves haggis and enjoys it with his friends after rugby matches.
* O'Cinneide says that haggis is a "very nice warming feeling" and prefers it because it's purely Scottish.
**Haggis in fine dining**
* Haggis is increasingly being used as an ingredient in high-end restaurants, often paired with leaner meats like venison or game birds.
* The dish's spicy intensity makes it a useful addition to canapés and soups.
Overall, the article suggests that haggis remains a popular and versatile ingredient in Scotland, with its growing popularity among ethnic minorities contributing to its increasing sales.
**Haggis production**
* Simon Howie Butchers accounts for around 60% of the roughly two million haggises produced every year.
* Haggis is a versatile ingredient that can be used in fine dining, as a stuffing for poultry and game birds, or as a crouton-borne garnish for soups.
**Haggis sales**
* Sales of haggis have increased due to its growing popularity among ethnic minorities, particularly the Sikh community in Glasgow.
* Haggis pakora, a dish that combines haggis with spices and deep-fried pastry, is a popular variation.
**Scottish identity**
* Haggis is closely tied to Scottish identity and culture, with many Scots viewing it as a national symbol.
* The dish has been adopted by non-Scots, including the Sikh community in Glasgow, who have created their own variations of haggis-inspired dishes.
**Rugby player's love for haggis**
* A 14-year-old rugby player from Stirling County rugby club named Ross O'Cinneide loves haggis and enjoys it with his friends after rugby matches.
* O'Cinneide says that haggis is a "very nice warming feeling" and prefers it because it's purely Scottish.
**Haggis in fine dining**
* Haggis is increasingly being used as an ingredient in high-end restaurants, often paired with leaner meats like venison or game birds.
* The dish's spicy intensity makes it a useful addition to canapés and soups.
Overall, the article suggests that haggis remains a popular and versatile ingredient in Scotland, with its growing popularity among ethnic minorities contributing to its increasing sales.
. Like, who knew that something made from sheep's insides could be so appealing? And the fact that Sikhs in Glasgow are loving it up is a great example of how food can bring different cultures together 
. I don’t think many people realize just how versatile haggis is - I mean, you put it on a burger, use it as a crouton or even deep-fry it as pakora... it’s crazy! But what really gets me is that for some Scots, like this 14-year-old rugby player, haggis is more than just food - it's a national thing 
. Anyway, I guess what I’m saying is that haggis might not be the most conventional food, but it’s definitely having its moment in the sun 
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! The stats on how much is produced every year are wild – 2 million haggises? That's like, a lot of sheep's stomachs! 
And I love that Simon Howie Butchers accounts for 60% of production - must be some serious butchering skills going on there 
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. And yeah, it's awesome that non-Scots are embracing Scottish cuisine like that - food should be for everyone, right? 
. There's something so comforting about a warm plate of haggis and mash, you know? And pairing it with venison or game birds is genius - all that spice and flavor would elevate any dish to new heights 
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I mean, who thought it was a good idea to deep-fry pastry and serve it as a "garnish" for soups? Just another way to get people to pay more money for something that tastes like old socks. And don't even get me started on the rugby player's love for haggis - it's just a bunch of kids eating processed meat because they're told to, not because they actually enjoy it. 
The only good thing about all this is that some people are finally starting to experiment with different variations, like the haggis pakora... but let's be real, it's still just a fad.
It just seems like a bunch of weird stuff mushed together to me. And don't even get me started on the whole deep-fried haggis pakora thing... sounds like a heart attack waiting to happen! 
I guess some people do love it, though - I've seen those rugby players chowing down after matches. Still, I'll stick to my burgers and fries, thank you very much.
I think it's kinda cool how haggis has become a thing outside of Scotland too 
. And let's not forget how Ross O'Cinneide's love for haggis after rugby matches has become this thing 
... it just goes to show that food can bring people together, even if they're from different backgrounds 
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... guess that's just part of the fun! 
who comes up with this stuff?! it just sounds like a weird meat deep fryer to me. but hey, if ppl wanna eat it with spices and fried pastry, more power to them! 
I know some Scots love it as a national symbol or whatever, but to me, it just sounds weird. And I don't think I'd want to eat something with its stomach inside it... 
The idea of deep-frying haggis pakora seems kinda funny too - like taking something so traditional and Scottish and then making it all fried and weird 
. also, 14 year old rugby players eating haggis with their mates is literally the most wholesome thing i've seen all week 
! Like, who knew it could be paired with venison or game birds? It's like a party in your mouth! And I can see why Ross O'Cinneide loves it - there's something about eating a hearty Scottish dish after a rugby match that just hits the spot, you know? Plus, I'm not surprised to hear that haggis pakora is popular among the Sikh community - my friend's cousin is actually from Glasgow and they rave about how good it is! But what really gets me is how much it says about Scottish identity - I mean, who would have thought that a dish made from sheep's guts could become such a national symbol? It just goes to show that food can bring people together in the most unexpected ways 
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instead. but hey its cool that its gaining popularity among ethnic minorities especially the sikhs in glasgow who are making their own variations of haggis pakora sounds delicious