How can I cook a haggis?!
Answers: 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?
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.
Boil it in water - are you sure Haggis is a goodie?!!
I think instead of cooking it, go to a haggis throwing competition. Much more fun throwing sheeps guts than eating them ;)
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
just warm it in a 250 degree oven. It is pretty nasty stuff made from kidneys livers heart etc. If you have never had it you might not like it. most people don't
http://www.cooks.com/rec/search/0,1-0,ho...
Here are a few ways. I have never tried it, as eating guts isn't appealing to me. But, to each their own. Enjoy!
If it is in a plastic wrapper, boil it. If it is canned, just heat it up.
My husband is Scottish and we get haggis every year from his parents. I like it.
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
Boil it or bake it. Whichever way enjoy.
Happy Hogmany to you and yours.
Wow, I learned something new here! You might like this web link:
www.smart.net/~tak/haggis.html
Good Luck!
You can boil it for about 35 mins in hot water or you can put in oven its up to you.
Its delicious
Haggis is delicious ! i DONT UNDERSTAND THEESE WOOSIES THAT WONT EAT IT BECAUSE OF WHAT ITS MADE FROM!
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
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
slice and then fry
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).
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.