The celebration of Irish, Scottish and all things Celtic at The Cheyenne Depot this past weekend included the flavors of Scottish BBQ, Sheppard's Pie and yes..... Haggis.

Haggis is made of sheep's heart, liver and lungs, with minced onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and simmered for about three hours. Most modern commercial haggis is prepared in a sausage casing rather than an actual stomach. At a festival like this, it is considerably tamed for health codes (no lungs or heart and NO Stomach.)

I did sample all three dishes along with the potatoes and really enjoyed its nutty flavor that was savory and smoky. My wife was afraid to even try it.

I would eat these again, but if I were in Scotland, I would approach with caution.