What is the best way to cook Haggis?

Question

I have no idea how to cook it but want to try! Yes I know do know what it is made of (not put off).

Answer 1

Put in pot, cover with water, bring to boil and simmer for 35 mins (depending on size). Or empty it from its "bag" and microwave.

Answer 2

Best Way To Cook Haggis

Answer 3

How Do You Cook Haggis

Answer 4

Boil it or steam it if you have the time.

Scottish Cooking, Haggis
I absolutely love my Scottish Haggis. I really do ! So, if you're on tour with me and you try some, and don't like it, pass it across the table to me. Here's a wee recipe for authentic Haggis taken from "Traditional Scots Recipes" by Janet Murray.

The Haggis

There are many different ways of making a haggis as far as the composition of the materials is concerned. Some people like minced tripe in it, some do not; some only like a very small portion of the lights (lungs). This recipe is a standard one, you may make adjustments as you wish.

Obtain the large stomach bag of a sheep, also one of the smaller bags called the King's hood, together with the 'pluck' which is the lights, the liver and the heart. The bags take a great deal of washing. They must be washed first in running cold water, then plunged into boiling water and after that, they must be scraped. Take great care of the bag which is to be filled for if it is damaged it is useless. When you are satisfied it is as clean as you can make it, let it soak in cold salted water overnight. The pluck must also be thoroughly washed; you cook it along with the little bag.

Boil the pluck and the little bag in a large pot with plenty of water, (leaving the windpipe hanging over the side of the pot as this allows impurities to pass out freely) for about an hour and a half before removing it from the pot and allowing it to cool. Reserve the cooking liquid forlater use.
When cold, start preparing the filling by cutting away the windpipe and any gristle and skin. Use only a third of the liver and grate it, then mince the heart, the lights, and the little bag. It may be that you find that the heart and the king's hood are not boiled enough in the hour and a half, and if so, put them back in the pot and boil until tender.

Chop finely one-half pound of beef suet.

Toast three handfuls of oatmeal (finely ground oats, or rolled oats; NOT the "instant" or "quick cooking" oats) on a cookie sheet in the oven, and then mix all the ingredients - minced lights, grated liver, minced heart, minced king's hood, suet, oatmeal, salt and a good shaking of black pepper. Make this into a soft consistency with the water in which the pluck,etc. was boiled; then place into the stomach bag. Fill only a little over half full as the mixture swells. Sew up the bag with strong thread and the haggis is now ready for cooking.

Use a pot which will easily hold the haggis, and place a plate or trivet in the bottom of the pan. Place the haggis on the trivet, and add water to almost cover the haggis. Bring the water to a boil, and keep it boiling steadily for three hours, pricking occasionally to allow air to escape.
The haggis should be served on a platter without garnish or sauce.

Something a little "Simpler"

For those of you who don't really wish to take the effort to produce the 'real thing', here's another recipe for a "simple haggis".
1/2 lb. liver in a piece 4 oz. chopped suet

1/2 lb. cooked tripe 4 oz. chopped onion

4 oz. finely ground oatmeal salt and black pepper

Boil the liver in a saucepan with just enough water to cover it for 15 minutes (this is just long enough to 'set' it). Grate it or put it through a mincer; mince the cooked tripe also.

Mix all the ingredients, seasoning well with the pepper and salt. Make it into a moist dough with some of the water in which the liver was cooked. Boil in a cheesecloth or cotton cloth tied into a bag for 2 hours, or steam in a bowl for 3 hours.

Answer 5

I presume you are talking about tinned haggis. There should be cooking directions on the tin. If not, empty the contents of the tin into a boiling bag, and boil until the haggis is steaming hot. Doc

Answer 6

Easiest way is to heat it in the microwave as it all ready cooked
but remember to burst the container whatever has bean used or it might burst. My wife uses the microwave all the time, and I have no complaints.
Another way to try eating haggis is to cook in chicken breasts, just cut the chicken breasts to form a type of envelope, and spoon the haggis into the chicken and cook with the chicken,
Serve hot with potatoes or chips with the veg of your choice and enjoy .

Answer 7

1. Buy haggis from reputable butcher or supermarket. Making your own authentic haggis is tricky as you'd need a sheep's stomach to boil it in, and the actual blend of spices required to make one actually taste vaguely edible is a closely guarded secret.

2. Boil according to instructions.

Two options:
3a. Serve with tatties (potato mash or colcannon) bashed neeps (mashed swede) and whisky on the side. NEVER whisky sauce, that's for tourists, though a lamb gravy is acceptable.

3b. Coat it in sand, vitrify, and bury in 30 feet of concrete as the damn stuff tastes evil and requires the whisky to protect your brain from the fact that you're eating sheep's stomach, entrails and brain.

Answer 8

i cook it in the oven. Wrap it in tin foil and place in casserole dish with a little wter cover and cook for about an hour and a half. perfect every time.

Answer 9

I love both fruits and fresh vegetables better, regardless how they look and taste. You desire a little of both.

Answer 10

In the event that it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.