Butcher Favourites
The Cooking of The Haggis
For a 2 to 3 lb. Haggis
Keep Haggis Refrigerated until ready to begin cooking
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Put enough water in a pot to cover the Haggis by approximately 4 inches and bring the water to a boil
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When the water is boiling, place the Haggis in the water and reduce the heat to less than a simmer
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CAUTION ? DO NOT LET THE WATER BOIL AGAIN
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Gently heat the Haggis for approximately 1 hour. Haggis must be cooked until it reaches an internal temperature of 74°C(165°F) at the deepest section. Use of a probe thermometer is recommended. When ready Haggis will float in the water.
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Serve and enjoy of Scotland?s gifts to the world!
Hint: To keep the Haggis piping hot until you are ready to serve, just leave it in the water (with the stove turned off)
Haggis Trays
Heat at 325°F for 45 minutes. Every 10-15 minutes after this, loosen the lid, break up and stir haggis with a spoon to prevent the haggis on the bottom of tray from burning. Haggis must be cooked until it reaches an internal temperature of 74°C(165°F) at the deepest section. The haggis will take 2 hours, approximately, to heat.
*Must be served Piping Hot!!!
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