If you've wondered how to cook haggis, no fear, we're here to help. Haggis is actually really simple to cook.
What is haggis?
Haggis is a savoury pudding originating from Scotland, containing minced sheep's heart, liver and lungs, with onion, oatmeal, suet, spices and salt and usually these days encased in an artificial casing, instead of an animal's stomach lining.
There are a myriad of ways to cook haggis, depending on what works for you and how much time you have. When you buy haggis it's actually already cooked, so you're really just heating it up. However, it must be served piping hot!
Now, let's get onto the cooking side of things.
How to cook haggis in water
Wrap your haggis tightly in foil and place in a large saucepan of cold water. Bring to the boil, and then simmer very, very gently, as you do not want to burst the haggis.
You need to cook haggis for one hour for every 500g of haggis. For every 200g extra, increase by 10 minutes.
How to cook haggis in the oven
Wrap the haggis lightly in foil and put in a lidded casserole dish with a little hot water. Place in a heated oven at 180ºC for one hour for a 500g haggis, increasing the time as above. Add more water if necessary. However, do not allow to dry out, so keep a beady eye on that haggis!
How to cook haggis in the microwave
Remove the skin, slice, and tip into a microwave safe bowl. Add a little water, cover and microwave on full power for three and a half minutes, stirring after two minutes. When ready, remove, stir, cover, and allow to stand for one to two minutes before serving.
And there you have it, three perfect ways of cooking up your haggis! Serve with neeps (parsnips) and tatties (potatoes) for a superbly Scottish dinner.