How do you cook Haggis?

Answer 1

HAGGIS

1 Sheep's stomach bag plus the
-pluck (lights, liver and
-heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 lg Onions, chopped

salt and pepper about 1/4 pint beef stock
Soak the stomach bag in salted water overnight. Place
the pluck (lights, liver and heart) in a saucepan with
the windpipe hanging over the edge. Cover with water
and boil for 1 1/2 hours. Impurities will pass out
through the windpipe and it is advisable to place a
basin under it to catch any drips. Drain well and
cool. Remove the windpipe and any gristle or skin.
Mince the liver and heart with the mutton. (Add some
of the lights before mincing if you wish.) Toast the
oatmeal gently until pale golden brown and crisp.
Combine with minced mixture, suet and onion. Season
well and add sufficient stock to moisten well. Pack
into the stomach bag, filling it just over half-full
as the stuffing will swell during cooking. Sew up the
bag tightly or secure each end with string. Put an
upturned plate in the base of a saucepan of boiling
water, stand the haggis on this and bring back to the
boil. Prick the haggis all over with a large needle to
avoid bursting and boil steadily for 3 to 4 hours.
Makes 6 to 8 servings.

Answer 2

By boiling in water ,or cooking in the microwave, is good but the way I like best is get a few chicken breasts slice open like a =n envelope and fill with haggis then cook your chicken as per normal, absolutely brilliant.Eat with boiled new potatoes and the veg of you choice I love parsnips roasted in honey .

Answer 3

Just cooked one tonight for my sexy scot!

Wrap the haggis in foil, place in an ovenproof dish containing approx 1cm depth of water. Leave in the oven at 190 for 90 minutes.

Serve with neeps (mashed turnips) and tatties (mashed potatoes, I add sweet potato for a kick) and of course, a dram of whisky.

Don't forget to say 'Ode to the Haggis' before carefully cutting with a knife and scooping out the contents.

Enjoy tonight (St Andrew's) or Burns Night!

Answer 4

I've found that the best way to cook a haggis, if you have the time, is to steam it. But if you're in a rush then a microwave will do.

Answer 5

There are three ways that we cook haggis (and it's lovely, whichever way you do it!)
Steam
Boil
Bake (wrap it in tin foil first)

See - what a versatile meal! Serve with neeps and tatties, and enjoy. No gravy, though - that's an English affectation, so I've been told.

Answer 6

Boil it according to makers instructions or ask your butcher.Eat with tatties and neeps{potatoes and swede} mashed together.Pour a dram of whisky over your haggis ,ignite.When everything calms down dig in and enjoy.Haggis varies in taste and quality--just enjoy finding the right one for you

Answer 7

It's boiled sheep stomach. Using chopped liver, and/or other meats, plus suet, stock, oatmeal, onions & pepper all mixed and placed inside the stomach and boiled.
For more info go to: www.smart.net/~tak/haggis.html.

Normally served on the 25 of Jan on Robert Burns' birthday, a very famous Scottish Poet.

Answer 8

“Haggis” 11 Recipes try choose

Answer 9

Firstly catch your haggis they can be difficult but once caught boil them rapidly like lobster ...

No really I boil mine fantastic I love it and im Welsh.

Answer 10

I do it in 2 ways.Either slice it about 1cm thick and fry it.Great on a roll with brown sauce.or open it up and put in a ovenproof dish,dot with butter and cover with foil. then bake in the oven till cooked through.You might add atbs of water to stop it drying out.