How to cook a haggis

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johndeere

johndeere

Well-Known Member
My pre-Burns night tester didn’t go well the skin burst and resembled a pool of frog’s spawn

Mrs JD was rather complimentary of my cooking as only a lady can be.

A quick-thinking Pall from Glasgow saved the day and all turned out well-ish in the end

As we have guests on the 25th I would like to get it correct any help is appreciated.

I prefer to get the haggis right than get them that phished they can’t tell the difference (cheaper).
 
johndeere said:
My pre-Burns night tester didn’t go well the skin burst and resembled a pool of frog’s spawn

Mrs JD was rather complimentary of my cooking as only a lady can be.

A quick-thinking Pall from Glasgow saved the day and all turned out well-ish in the end

As we have guests on the 25th I would like to get it correct any help is appreciated.

I prefer to get the haggis right than get them that phished they can’t tell the difference (cheaper).
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Prick the casing, wrap it in foil, roast in the oven for 1hr at 180'c for a 1lb haggis.
Alternatively take it out of the bung, crumble it into an oven proof dish, cover in foil and roast, doesn't look as good and can dry out.
 
Buy the best quality Haggis - ensure that it was free range.

Buy some spuds and turnips.

Buy a decent bottle of single malt.

Pass Haggis, Spuds and Turnips to wife for preparation, cooking and presentation.

Drink too much of the single malt.

Thank the Gods that your wife is a great cook.

Consume what your wife has prepared.

Beg the Gods for forgiveness, that you are such a bad husband.

Promise to be a better man.

Every 25th January repeat errors of the previous year.

Repeat until death...
 
COLD, unsalted water! Place unwrapped haggis into it until just covered, and slowly bring to a simmer until you can see small fat globules start to rise to the surface of the water. Then, and only then, can you take it from it's bath and allow it to surface dry uncovered.

Anyone who tells you to prepare a haggis in any other way is undoubtedly a sassenach who deserves to be beaten with a thistle stem and insulted in the guid Scots tongue until properly educated
 
Woodsmoke said:
COLD, unsalted water! Place unwrapped haggis into it until just covered, and slowly bring to a simmer until you can see small fat globules start to rise to the surface of the water. Then, and only then, can you take it from it's bath and allow it to surface dry uncovered.

Anyone who tells you to prepare a haggis in any other way is undoubtedly a sassenach who deserves to be beaten with a thistle stem and insulted in the guid Scots tongue until properly educated
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As a Sassenach I say that's fair enough, but using a Thermapen I prefer to get the internal temp up to at least 70'c before serving. South of the border we aren't so resistant to Botulism or Salmonella:eek: (or don't drink enough good drams to kill it):lol:

BTW, as a lad I worked in a slaughter house and saw how the pluck was handled.....
 
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I think I overdid the simmering more of a rumbling boil, the beast was rescued with a sieve ( pictures are too graphic to post ) and placed in a dish in a hot oven till it came back to life tased great.
apparently I need to work on presentation and portion size.
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Cook with a brick, when ready throw away haggis and eat brick, sorry but have tried several and would sooner eat a brick
 
johndeere said:
My pre-Burns night tester didn’t go well the skin burst and resembled a pool of frog’s spawn

Mrs JD was rather complimentary of my cooking as only a lady can be.

A quick-thinking Pall from Glasgow saved the day and all turned out well-ish in the end

As we have guests on the 25th I would like to get it correct any help is appreciated.

I prefer to get the haggis right than get them that phished they can’t tell the difference (cheaper)
Click to expand...
Hope you skinned the timerous beastie!!!!
 
Aye that chef boy nick nairn was saying the best way is actually just to microwave them, seemingly there already cooked so it really is just a case of eating them.


1 really good recipe for them is for pheasants, wrap phessie breasts in cling film, batter the pheasant breasts flat with a rolling pin and stuff haggis, neeps and carrots in the middle, roll it up bit of bacon on the outside and fling in the oven.
Absolutely brilliant
 
Steam it, gently, for 1-2 hours, you can't over-cook it at steam temperature. It is probably pre-cooked already, just needs warming through.

Otherwise if in a hurry, pressure cook it for a few minutes, then let the cooker cool down naturally until it's completely lost pressure. Do not try to rush this, e.g. dunk the cooker in cold water to to take the steam out. The delicate little haggis will not be so calm about what's hotter than that inside it. With explosive results.

Best thing about Burns night is that my shop heavily discounts the unsold ones afterwards. They freeze well, or even just last well in the fridge. I even think they taste better the older they are.

Take raw ? haggis, slice, fry for breakfast or whenever. Yummy. Even just warm up in the microwave, for a low fat meal.
 
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