how can I cook a haggis?

Question

I had a lovely hamper from Scotland as a christmas present, among a lot of goodies there is a haggis but how do I cook it?

Answer 1

I envy you. The haggis you have is already cooked and you only have to heat it up. I recommend a pot with a couple of inches of water and a vegetable steamer or rack inside the of the pot and steam for approx 45 minutes. It is what is known as a pudding.

I note that you did not ask for the menu to serve, however, we serve with mashed potates and mashed rutebages and kale.
Especially nice if you have some Scotch whisky as well.

Answer 2

As the ingredients are already cooked the Haggis only needs to be heated right through. This can be done by the boiling method others have said but the quickest way is: remove from the skin + break it up into a bowl, microwave till hot, add a knob of butter + serve with mashed neeps (swede turnips ) + creamy mashed tatties (potatoes)mmmmmm, enjoy

Answer 3

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 4

keep it in the bag boil it for the time stated if no time isstated then abou 30-40 min you cant over boil haggis

Answer 5

I think instead of cooking it, go to a haggis throwing competition. Much more fun throwing sheeps guts than eating them ;)

Answer 6

Boil it in water - are you sure Haggis is a goodie?!!

Answer 7

Go for protein rather than sugar to keep energy levels going strong instead of crashing. Edamame in pods will be the perfect snack since it takes time to eat and a one-cup portion offers 12 grams of protein.

Answer 8

Just follow the recipe given by janny, she is spot on. The only thing I would do different is to add some pepper depending on your own taste. Delicious.

Answer 9

Haggis
Serves 4-6



Preparation time overnight

Cooking time over 2 hours





This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Ingredients
1 sheep's stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings



Method
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep's stomach, so it's just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn't explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

Answer 10

wrap it in tin foil then put it in boiling water for 40 mins to the pound

once its cooked, mixing in a spoonful of whisky is good, optional though