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Haggis

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2Margaret | 10:35 Tue 30th Jun 2009 | Food & Drink
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My friend has just returned from Scotland and has brought me a haggis from a butcher's shop in Moffat. It hasn't got any instructions and I don't know if I have to cook it - if so, how. Or will it be ready to eat? Help....
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wrap it in tin foil(not necessary but advisable) and put into boiling water but do not boil. Keep it on a rolling simmer for approx 1 hour (depends on the size). Some are ready in a lot less time. Enjoy with neeps and tatties (mashed turnip/swede and mashed potatoes) Lovely
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janbee many thanks. The haggis is 479g or 1lb. How long do you think it will need and how will I know when it is cooked? many thanks
probably an hour, maximum. It should be fine after that. Don't let it dry out though. Where did the haggis come from? Macsweens? Crombies?
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Janbee -thanks again - she doesn't know the name of the shop, but he was on a coach tour and said the shop was on a corner just near the coach station.

By the way - given the heatwave it may be too warm today for neeps and tatties etc., - is it possible to freeze the uncooked haggis?
My butcher does mini haggis and I've frozen them before. I've thawed them before cooking and they are fine. Maybe it has a long BBF date on it so you can just keep it in the fridge?
I'd definitely freeze it. They're more suited to winter temperatures. I've got some in my freezer at the moment as they're left over from Burns supper in January.
even if you don't like whisky it is worth pouring some over the haggis - it moistens it and makes it even more tasty. Strangly enough not tasting of whisky!
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Thank one and all for your helpful suggestions. Have now put it into hibernation!

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