How to Cook Haggis.

  1. Half fill a baking tin with boiling water. 
  2. Keep the haggis in the vacuum packing as this reduces the chance of the haggis splitting.
  3. As our haggis is in natural casing and not sealed with a metal clip there is a slight chance of the casing splitting.
  4. Place the 500g haggis in the water and put the tin in a warm oven (90 C or 200 F).
  5. Cover with tin foil or a lid.
  6. Leave in the oven for 45 mins to 1 hour, turning the haggis once half way through.
  7. Serve with a wee dram of whisky, and mashed potatoes and mashed turnips for the true Scots experience.
  8. Alternatively, simmer for an hour and pop into a warm oven to dry for 10 minutes before opening.

For 1 kg increase to 1 1/4 hours, 2kg 1 1/2 hours and 3 kg 2 hours

Photo by Jason Lowe.