Butcher Favourites

Meat in Pastry Products.
Items only require heating up, therefore fully thaw, place in oven at 350F for 20 minutes.
The Cooking of The Haggis
For a 2 to 3 lb. Haggis
 
Ensure haggis is thawed a day before cooking and
keep Haggis Refrigerated until ready to begin cooking
  •  Put enough water in a pot to cover the Haggis by approximately 4 inches and bring the water to a boil
  •  When the water is boiling, place the Haggis in the water and reduce the heat to less than a simmer
  •  CAUTION ? DO NOT LET THE WATER BOIL AGAIN
  •  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.
  •  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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