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Cooking Haggis

j
Jay98 Jan 23, 2009 11:28 AM

Just bought some Ernesto Handmade Haggis from Meat on the Beach, but no instructions as to what to do with it.

Do i boil it, steam it or cook it in the oven? Help, please.

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  1. haggisdragon RE: Jay98 Jan 23, 2009 11:47 AM

    My favorite way to cook haggis is to cut 11/2" thick slices and fry it. Crispy on the outside soft and spicy on the inside. Have it with a fried egg.

    1. k
      KiltedCook RE: Jay98 Jan 23, 2009 04:27 PM

      Personally I'd have a problem buying a Scottish product made by someone named Ernesto! That being said, Haggis is/was traditionally cooked by boiling in a sheep's stomach. A process which is illegal in the U.S. My suggestion for cooking "haggis ina can" is to steam it. As The Kilted Cook, a Personal Chef, I make "Haggis" (in quotes) which is ground lamb, onion, egg for a binder, and a pinch of mace. I form it into a log, roll it in cheesecloth, and poach it in broth in a loafpan on the stove top. Comes out very much like the haggis I had in Kelso on The Borders, a few years back...

      1 Reply
      1. re: KiltedCook
        Ginsugirl RE: KiltedCook Jan 23, 2009 10:07 PM

        Haggis out of a can is an abomination. It's a tinny, salty oatmeal with meat bits thrown in. If you can't get one from a butcher or at a pub, don't bother. Even then, you might not want to bother; my Granny describes it as 'war-time food'. Not that bad, but not something you'd choose to eat once the rationing is lifted.

      2. Will Owen RE: Jay98 Jan 23, 2009 04:31 PM

        Is it cooked already? That is to say, is it canned or what? If it's cooked, then follow haggisdragon's advice; if uncooked, KiltedCook's.

        1. Channa RE: Jay98 Jan 23, 2009 08:02 PM

          I expect it's pre-cooked and needs only reheating. This link gives instructions and other recipes for a proper Burns Night this coming Sunday:

          http://www.telegraph.co.uk/foodanddri...

          1. MsDiPesto RE: Jay98 Jan 23, 2009 08:04 PM

            And don't forget the whisky sauce.

            1. j
              Jay98 RE: Jay98 Jan 24, 2009 03:54 AM

              Thanks for your responses.

              This is not Haggis in a can - this is the real McCoy. I was thinking about putting it in the crockpot for a few hours, but still checking suggestions on the Net.

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