We make all of our haggis in store as we have been doing for 38 years!
Haggis can be served in slices that you might have with breakfast, fried alongside sausages and bacon. The haggis slices are also often used in haggis and clapshot towers with a whiskey sauce drizzled all over, the haggis slices can be fried or oven cooked for this. (please remember to remove the casing after cooking as it is not edible).
But for us, it is the quintessential Scottish dish of haggis, neeps and tatties that reminds us of home! A hearty meal, that makes you feel all cosy! An all round crowd pleaser! For this meal we use a haggis bung, please see below for how to cook it best.
How to cook a traditional haggis bung:
Wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per lb (454g) but do not boil as this might burst the skin. Cook until the haggis is a minimum of 82°c and is piping hot.
If you would rather use an oven; place in casserole dish with a tinfoil to ensure haggis is kept moist and heat at 180°C (gas mark 6), for approximately 1 hour until the haggis is a minimum of 82°c and piping hot. When ready to serve, remove from foil and drain off the excess water.
Haggis is suitable for microwave. Remove all of the casing and cut in half and break up gently with a fork, then microwave it until the haggis is a minimum of 82°c and piping hot.
Haggis really is the Great Chieftain o’ the Puddin-race!