Haggis

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Haggis is now part of the Scottish identity, since its greasy remnants can easily be seen in any Scot's beard.

However, haggis started out as the wee beastie, Haggis norvegicus, brought over accidentally by Viking invaders. The creature multiplied in Scottish oat fields but then was found to make an excellent meal. It became such a favorite dish that Scots purposely hung banners reading "Welcome Vikings" to get more, trading maps showing all the secret entrances to the wealthy monasteries in exchange for haggises. But due to its great popularity, the creature soon became extinct in both Scotland and Scandinavia.

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For the religious among us who choose to believe lies, the so-called experts at Wikipedia have an article about Haggis, or simply go here.

The current dish named haggis is a substitute made from the heart, liver and lungs of a sheep, together with minced onions, suet and seasonings. This is all placed in a sheep's stomach, from a dead one more often than not. This is then either boiled, baked, deep fried or placed in a wicker man and set on fire. When done, the insides are thrown out and the stomach now has become a perfect bellows for bagpipes.