If you are new to eating haggis, then don’t worry, we are here to help. Haggis is actually a very simple dish and cooking it really couldn’t be easier. When you buy haggis it has actually already been cooked, but you must heat it up and serve it hot when you take it home and there are three methods for doing this, cooking in water, the over and in the microwave.
To Cook in Water
Wrap a traditional haggis tightly in foil and place in a large saucepan of cold water. Bring to the boil, and then simmer very, very gently, as you do not want to burst the haggis, for the following times:
50 minutes for a 1 lb+ (500g) haggis. Increase the time for larger haggis by roughly 10 minutes for every 200grams. A 2lb+ (950g) will take 1 hour 15 minutes, and a 4 lb (1.9 Kg), 2 hours.
Steaming will take about the same time.
To Cook in the Oven
Again, wrap the haggis lightly in foil and put in a casserole dish with a little water. Place in a heated oven at 180C for 1 hour for a 1 lb+ (500g) haggis, increasing the time as above.
Alternatively, for a faster method, remove the skin, slice, and lay in layers in a casserole dish with a knob or two of butter on top. Cover with a tight fitting lid and cook at 180C until piping hot.
To Cook in a Microwave
Remove the skin and tip into a microwave safe bowl. Cover and microwave on full power for 8-10 minutes, stirring half way through. When ready, remove and allow to stand for 2 minutes before stirring and serving.
The classic accompaniment to haggis is tatties (potatoes) and neeps (swede), both mashed with plenty of butter and ground black pepper.
You can combine the neeps and tatties in the Orcadian fashion, which is called “clapshot”.
However, haggis is very versatile and can be served up in many ways, perhaps as a “timbale” with layers of haggis, swede and potato, possibly served with a whisky or pepper sauce, or why not tries a haggis lasagne by simply substituting haggis instead of meat. You will be amazed at the results!
Haggis is also excellent as a stuffing , particularly with chicken or pheasant.
If you are looking for more haggis recipes then read our article about alternative haggis recipes
What to Drink with Haggis?
Although a dram taken with haggis is traditional in Scotland on special occasions, the practice of dousing haggis with whisky is a sacrilege, and a waste of good whisky and haggis.
Rather serve up a good full bodied red wine or a glass of real ale.
You can buy haggis from Crombies in a range of sizes; a single serving right through to our ceremonial size. Treat yourself today.