How to Cook a Haggis

How to Cook a Haggis

Haggis is pre-cooked, so it only requires careful reheating until piping hot. Follow these step-by-step instructions to prepare your haggis perfectly. If the haggis has been frozen, ensure it is fully defrosted before cooking.

Pan Method

Bring a pan of water to the boil. Place the haggis into the water, then reduce the heat immediately so the water is only simmering. Avoid boiling, as this can cause the casing to burst, resulting in a “murdered haggis.” If your haggis doesn’t come in a ‘cook-in bag,’ wrap it in foil to protect it. Gently poach the haggis based on its size. As a guide, a 1kg haggis takes approximately 75 minutes.

Oven Method

Remove the outer plastic bag and wrap the haggis in aluminium foil. Place the foil-wrapped haggis in a casserole dish with a little water. Cook in a preheated oven at 180°C (Gas Mark 6) for about an hour, depending on its size. Use a cooking thermometer to check that the internal temperature has reached at least 63°C.

Microwave Method

Remove the outer bag and casing. Cut the haggis into evenly sized slices and place them on a microwave-safe plate. Heat on medium for around 8 minutes or follow the packaging instructions. Halfway through cooking, mash the slices with a fork to ensure even heating.

Neeps (Turnip)

Peel and quarter the turnip. Boil for about 25 minutes or until soft. Drain and mash with a little butter. For extra flavour, add a teaspoon of caster sugar and season with salt and pepper.

Tatties (Potatoes)

Peel and quarter the potatoes. Boil for about 20 minutes or until soft. Drain and mash with a little butter and milk to achieve a smooth, creamy consistency. Season with salt and pepper to taste.

For a visual guide, watch the MacSween Haggis Video for tips on serving a haggis. Perfectly reheated haggis, creamy tatties, and buttery neeps make for a traditional Scottish feast!