I've just sent this very article to all my Scottish friends to wind them up. Macscouse's LHO will have a purple fit. So I haven't sent it to her, just so she can't blame me and take it out on me next time she manages to escape the immigration authorities and get to Liverpool.
Through-out Europe there have been sausages since the beginning of time. They were the way people used all the off-cuts and little bits of meat taken off the carcase after the other cuts had been removed.
Think lots of little bits of meat and a bulking agent, maybe some herbs and spices, stuffed into a piece of Gut. Omnivores gut - long and thin. Herbivores Gut - short and round.
Some were made with Raw Meat and others with Cooked, some were Smoked and others Cured, some were eaten Dried and others Cooked, some were eaten Hot and others Cold, some were made from, beef and others, pork or mutton.
Think, Mortadella, Bratwurst, Salami, Saussison and Haggis, etcetera. Traditional, all the way from Finland to Italy.
Some friends of mine always brought me a haggis back from their hols in Scotland. They just must of been catching it before they went over the border, lol! To be honest, haggis is lovely wherever its made. So I don't care.