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SOMBA K'E/YELLOWKNIFE - When people have the opportunity to eat haggis, one of Scotland's greatest delicacies, some often respond "pluck that", but those who love the dish really do.

Norm Mair gave the ceremonial address to the haggis at the annual Robert Burns Night at the Elks Hall Saturday evening. Michelle Muise, left, piped in the Scottish dish. - photo courtesy of Leslie Wakelyn -

Amee Pond was in attendance last Saturday for Robert Burns Night, a celebration to one of Scotland's most famous figures. After her fine dinner, consisting of haggis, mashed turnip and potatoes, she said it was very good, but was happy to keep its ingredients a mystery.

"I don't know what's in it and it's better kept that way," Pond laughed. "I thought this is what old feet would taste like."

While Pond was indifferent to the dish, traditionally boiled in a sheep's stomach, some were very pleased with their haggis experience.

"I've had it before and this haggis seemed a lot more mild than I have had in the past," Moira Gustafson said. "I don't know why people are so grossed out by it. It tastes just like sausage."

Haggis is traditionally a mix of sheep's "pluck" (heart, liver and lungs) minced with onions, oats, suet and a combination of spices and salt, boiled in the sheep's stomach.

The origin of haggis is a mystery, with no real evidence to support where it came from and much of its history brewed in folklore. It is said the dish originated from the days of cattle drovers, men who drove cattle from the Highlands of Scotland to villages and towns where they could sell their cattle. When the men drove their cattle to Edinburgh, the women would prepare rations for them to eat.

Mayor Gord Van Tighem said he thought the haggis might have a lot of one specific ingredient.

"It seemed there might have been some liverwurst (liver sausage) in it - a substantial amount," he said after wiping his plate clean. "It really sticks to your ribs."

Before the haggis was served to the more than 200 people in attendance, a traditional ceremony was performed called "the blessing of the haggis."

The haggis is blessed with the Robert Burns poem Address to a Haggis. In the poem, Burns presents the haggis as a unique and symbolic part of Scottish identity and culture.

The humble Haggis was merely the vehicle used to demonstrate his proud Scottish nationalism, which he does in a light-hearted way.

So next time you have the opportunity to try some haggis, don't say 'pluck' that, think about the history and cultural significance behind it and the importance it carries to Scottish heritage, and don't forget - it can't be any worse than a hot dog.