Haggis is a traditional Scottish dish made by combining the internal organs or offal of either calf or sheep with oatmeal and suet. The meat is then seasoned with lots of spices to create a spicy mixture which is then boiled in the stomach of the sheep or calf. The ingredients of haggis can vary slightly depending on the recipe, but the following are the most common ingredients:

• Offal (heart, liver, and lungs of the animal being used for the dish)
• Oatmeal
• Suet (raw, hard fat)
• Onions
• Spices (black pepper, coriander, mace, nutmeg, red chili flakes, thyme, sage, rosemary, and parsley)

The ox bung, which is the last meter of an oxs intestine and like a very large sausage casing, is traditionally used for stuffing the haggis into. However, a pudding basin can also be used instead. The spices used in haggis can be adjusted to taste, and the dish is often served with mashed potatoes and mashed rutabaga/swede.