Scottish national dish by the fragrance particularly inviting, the Haggis is a sausage made from sheep innards (heart, liver and lungs) that are ground together with other ingredients such as onion, oatmeal, suet, spices and salt, which contribute to enrich the flavor. After being mixed with the broth, the whole thing is enclosed in the stomach of the animal and left to boil for about three hours. Today, however, is commonly used to prepare the haggis in a coating of sausage rather than in the stomach of the animal. Traditionally served with neeps and tatties (swedes and potatoes, where the swedes constitutes a food similar to that of turnip or radish), the pot is further flavored by a dram, ie a glass of Scotch whiskey. A dish rich and tasty flavor, however, able to stimulate the appetite of the most demanding.