/hag"is/ , n. Chiefly Scot.
a traditional pudding made of the heart, liver, etc., of a sheep or calf, minced with suet and oatmeal, seasoned, and boiled in the stomach of the animal.
[ 1375-1425; late ME hageys hageis, equiv. to hag- (root of haguer to chop, hash hacken to HACK 1 ) + -eis n. suffix used in cookery terms ]