Quote Originally Posted by Tobus View Post
...it was originally known as something only eaten by poor crofters who had nothing else to eat. All the good parts of the sheep were used elsewhere, for others, and the working families had to subsist on what no one else wanted. So they made the best of it, using up the crude leftovers after butchering a sheep.
This is why haggis has always reminded me of Bouillabaisse. The latter being made from the fish not fit for market boiled with the leftovers (shells) from other seafare.