How to Cook a Haggis

Step-by-Step Cooking Instructions

The haggis is already cooked and just needs careful reheating until it is piping hot. It may seem obvious, but it is essential to defrost the haggis before cooking if it hasn’t been bought fresh.

Pan Method

1. Boil Water Bring a pan of water to a boil.

2. Simmer the Haggis Place the haggis in the pan and immediately turn the heat down. The water should only simmer, not boil, as boiling may burst the casing, resulting in a culinary disaster and a ‘murdered haggis’. Some haggis comes in a ‘cook-in bag’ to avoid this problem; otherwise, wrapping it in foil will help protect the contents.

Cooking Time: The length of time it should be gently poached depends on the size of your haggis. As a guide, a 1kg haggis takes around 75 minutes.

Oven Method

1. Prepare Haggis: Remove the outer plastic bag and wrap the haggis in aluminum foil.
2. Bake: Place it in a casserole dish with a little water and cook in a preheated oven at 180°C (Gas Mark 6) for around an hour, depending on the size of your haggis. To be on the safe side, test with a cooking thermometer; it should reach a minimum of 63°C.

Microwave Method

1. Prepare Haggis: Remove the outer bag and skin.
2. Slice and Heat: Cut the haggis into evenly sized slices and heat on medium for around eight minutes, or as instructed on the packaging.
3. Mash for Even Heating: Halfway through cooking, mash with a fork to ensure an even temperature throughout.

Neeps (Turnip)

1. Prepare the Turnip: Peel and quarter the turnip, then boil for 25 minutes or until soft.
2. Mash: Drain and mash with a little butter. Add a teaspoon of caster sugar and season to taste with salt and pepper.

Tatties (Potatoes)

1. Prepare the Potatoes: Peel and quarter the potatoes, then boil for 20 minutes or until soft.

2. Mash Drain and mash with a little butter and milk to achieve a smooth, creamy consistency. Season to taste with salt and pepper.

For a visual guide, view the MacSween haggis video on how to serve a haggis.