How to Cook a Haggis
Haggis is already cooked before it reaches you – all it needs is gentle reheating until piping hot. Follow these simple methods to prepare the perfect haggis for your Burns Supper or any Scottish-themed feast. If frozen, fully defrost your haggis before cooking.
Pan Method
Bring a large pan of water to the boil. Place the haggis into the water, then immediately reduce the heat so it’s just simmering. Avoid boiling, as this can cause the casing to split – a “murdered haggis” is something no Scot wants to see! If your haggis isn’t in a cook-in bag, wrap it in foil before placing it in the water. Gently poach according to size – as a guide, a 1kg haggis will take around 75 minutes.
Oven Method
Remove any outer plastic packaging and wrap the haggis in aluminium foil. Place it in a casserole dish with a little water to keep it moist. Cook in a preheated oven at 180°C (Gas Mark 6) for around 1 hour, depending on the size. Check it’s ready by using a cooking thermometer – the internal temperature should be at least 63°C.
Microwave Method
Remove the haggis from all packaging and casing. Cut it into even slices and place them on a microwave-safe plate. Heat on medium for around 8 minutes, or follow the instructions on the packaging. Halfway through, mash the slices with a fork to help them heat evenly.
Neeps (Mashed Turnip)
Peel and quarter the turnip. Boil for about 25 minutes until tender. Drain, then mash with a little butter. For extra flavour, stir in a teaspoon of caster sugar and season with salt and pepper.
Tatties (Mashed Potatoes)
Peel and quarter the potatoes. Boil for about 20 minutes until soft. Drain, then mash with butter and a splash of milk for a smooth, creamy finish. Season with salt and pepper to taste.
Serving Tip: For the ultimate Scottish plate, serve your haggis alongside buttery neeps and creamy tatties – and, if you like, a drizzle of rich whisky sauce.
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