How to Cook Haggis: Simple Steps
Haggis, the quintessential Scottish dish, is a flavourful and hearty meal with a rich history. Made primarily from a sheep’s pluck, which includes the heart, liver and lungs, it is combined with onion, oatmeal, suet and spices, then traditionally encased in the animal’s stomach. Despite its seemingly intimidating ingredients, preparing haggis at home is both rewarding and a true culinary adventure.
History of Haggis
Haggis, a traditional Scottish dish, has a rich history with roots dating back to ancient times. This unique dish consists of sheep’s offal or pluck (heart, liver, and lungs) mixed with onion, oatmeal, suet, spices, and stock, all encased in a sheep’s stomach.
Many believe that haggis originated in Scotland, but there are claims that it may have been brought to the country by the Vikings or Romans. Regardless of its origin, haggis has become a symbol of Scottish culinary heritage and pride.
Throughout the years, haggis has been a dish of sustenance for common folk and soldiers alike. Due to the use of inexpensive and readily available ingredients, it was particularly popular among the working class, playing an essential role in their diet during difficult times.
One of the most important events associated with haggis is Burns Night, a celebration of the life and work of Scottish poet Robert Burns. Burns Night takes place every year on the 25th of January, marking the poet’s birthday. During the festivities, the haggis is ceremoniously served with great fanfare, accompanied by recitations of Burns’ poetry, particularly his famous ode ‘Address to a Haggis’.
Today, haggis remains a treasured part of Scottish cuisine and is enjoyed by people all over the world. The dish has seen variations in its preparation, with some modern adaptations accommodating vegetarian or vegan diets. Despite these changes, the essence of haggis as a symbol of Scottish tradition endures.
Ingredients and Preparation
Choosing the Meat
When preparing haggis, it is crucial to select the appropriate meats. Traditionally, haggis is made with a sheep’s offal (pluck), including the liver, lungs, and heart. It is advisable to source these ingredients from a reputable butcher to ensure their freshness and quality.
Selecting the Casing
Now, let’s discuss the casing options for haggis. The time-honoured choice is a natural casing made from a cleaned sheep’s stomach. However, if this is not readily available or if you prefer a synthetic option, food-grade casings can be purchased from most butchers or online.
Preparing the Oatmeal and Spices
Before getting started, assemble all the necessary ingredients for the filling:
- Liver, lungs, and heart (pluck) of a sheep
- 250g of oatmeal (coarse or medium grind)
- 200g of suet (sheep or beef)
- 1 large onion, finely chopped
- Salt and black pepper to taste
- 1 tsp ground coriander
- A pinch of other herbs (optional)
Next, toast the oatmeal in a dry pan for a few minutes until it turns golden, then set it aside. Combine the spices, salt, herbs, and black pepper in a separate bowl, and mix well. This will ensure an even distribution of flavours throughout the haggis.
Making the Haggis
- Boil the pluck in a large pot of water for around 2 hours, with enough water to cover it. Make sure to add the chopped onions in the last 20 minutes of boiling.
- Allow the meat to cool, then grate or finely chop it, discarding any tough bits.
- In a large bowl, mix the cooled meat with the toasted oatmeal, suet and the spice mixture. Add stock from the boiled pluck to moisten the mixture and a dash of whisky for added flavour (optional).
- Stuff the mixture into the prepared casing, ensuring not to overfill, as the haggis will expand during cooking.
- Steam the haggis for approximately 3 hours, then enjoy it with neeps, tatties, and a dram of whisky.
How is Haggis Traditionally Cooked?
Boiling
Traditionally, haggis is cooked by boiling it in water. First, the haggis is placed in a pot of cold water, ensuring it is fully submerged. It’s essential to pierce the haggis casing several times to prevent it from splitting during cooking. Then, the water is brought to a boil.
Simmering
Once the water starts boiling, the heat is reduced to a simmer. Haggis is typically simmered for about an hour, allowing the flavours to meld and the dish to cook evenly. It’s important to keep an eye on the water level during this process, topping up as necessary to maintain consistent coverage of the haggis.
Baking
Another method for cooking haggis is by baking it in the oven. First, preheat the oven to 180°C (356°F) and wrap the haggis tightly in foil. Then, place the wrapped haggis in a casserole dish and add some water to the dish about halfway up the haggis. This helps to keep it moist during the cooking process.
Bake the haggis in the oven for approximately 1 hour, checking occasionally to ensure the water hasn’t evaporated. If it starts to dry out, add a little more water as needed.
Is it Best to Boil or Oven Cook Haggis?
The choice between boiling or oven-cooking haggis comes down to personal preference. Boiling is the more traditional method, but oven cooking can yield a slightly different texture and flavour. Both methods have their merits, so experiment to find which one suits your tastes best
Modern Cooking Techniques
How to Cook Haggis in the Microwave
Preparing a traditional haggis recipe can be time-consuming, but modern cooking techniques, like using a microwave, cut down on the lengthy process. In particular, Macsween Haggis products are ideal for this quick and convenient method.
To start, remove the haggis from its outer packaging, but leave it in the casing or the internal oven bag, which helps it retain moisture accurately. Place the haggis on a microwave-safe dish, pierce the top to allow steam to escape, and cover the dish with a microwave-safe lid or some clingfilm.
The cooking times vary based on the haggis size and the microwave’s power. Here’s a handy table to help with cooking times:
Haggis Size | Microwave Power (Watts) | Cooking Time |
---|---|---|
450g | 800W | 6 minutes |
1kg | 800W | 9 minutes |
1.36kg | 800W | 12 minutes |
Once your haggis reaches the specified cooking time, remove it from the microwave and let it rest for a couple of minutes. To check if it’s cooked through, insert a fork, and the filling should feel piping hot.
To serve, carefully cut open the casing or oven bag and scoop the delicious haggis onto a plate. Traditional accompaniments include neeps (turnips) and tatties (potatoes).
Follow these simple steps, and you’ll be able to enjoy a tasty haggis meal in no time, thanks to a modern cooking technique like microwave cooking and the convenience of pre-made haggis products like Macsween.
Serving Suggestions
Neeps and Tatties
Traditionally, haggis is served with neeps and tatties. Neeps are swede or turnips, and tatties are potatoes. First, peel and dice them into equal-sized pieces to prepare neeps and tatties. Boil the neeps and tatties separately in salted water until they are soft. Drain the water, then add a knob of butter to each pan. Mash the two vegetables separately until they have a creamy consistency.
You can serve the haggis with the mashed neeps and tatties either side by side on a plate or layered on top of each other. The presentation is up to you, but ultimately, the combination of flavours is what makes the dish truly fantastic.
Haggis Stuffing
Haggis can also be used as a stuffing for other dishes like roast chicken or turkey. To make haggis stuffing, simply mix the prepared haggis with breadcrumbs, diced onions, and fresh herbs such as thyme and sage. Once combined, stuff the mixture into the cavity of the bird and roast according to your usual cooking times. The haggis stuffing adds a unique and tasty twist to traditional roast dinners.
Can You Eat Haggis Raw?
It’s not recommended to eat haggis raw. Haggis needs to be cooked properly to ensure the ingredients are safe to eat and the dish reaches its full flavour potential.
Where to Buy Haggis
Traditionalists may head to a local butcher, where they can buy high-quality haggis made with traditional methods. These local butchers often have a deep understanding of haggis preparation and can provide guidance on how to cook and serve it. However, if a local butcher isn’t an option, they can still find haggis in various places:
- Supermarkets: Large supermarket chains in the UK typically stock haggis, particularly around Burns Night. It may be found in the chiller or freezer section, so don’t forget to check both.
- Online shops: In today’s digital age, they may also purchase haggis from online stores that specialise in traditional Scottish foods. These shops may offer a broader selection of haggis, including vegetarian and vegan varieties, and deliver them to their doorstep.
- Farm shops and farmers’ markets: For those who prefer locally-sourced produce, farm shops or farmers’ markets can be an excellent choice. These venues often sell homemade haggis, providing an authentic experience.
Do keep in mind that haggis import restrictions vary in countries outside the United Kingdom. In places like the United States, it might be challenging to find traditional haggis containing certain offal ingredients. However, modified recipes catering to local regulations might be available in speciality shops or online.
Reheating and Storing
When it’s time to reheat the haggis, be sure to follow a few simple tips to ensure optimal taste and quality. First, place the haggis in a pan on low heat, gently warming it for about 10-15 minutes. Stirring occasionally prevents the haggis from sticking to the pan and promotes even heating.
If you prefer to use a microwave, place the haggis in a microwave-safe dish and cover it. Heat for 2-3 minutes, stirring halfway through to avoid cold spots. Be cautious not to overheat, as this may cause the haggis to burst.
Proper storage is essential to maintain the haggis’s freshness. Any leftovers should be transferred to an airtight container and stored in the refrigerator for up to 3 days. For longer storage, consider freezing the haggis. Follow this method for freezing:
- Allow the haggis to cool completely.
- Portion it into suitable sizes for future meals.
- Wrap each portion tightly with cling film, ensuring there is no air trapped inside.
- Place the wrapped haggis in a freezer-safe container or bag and label it with the freezing date.
- Freeze for up to 3 months.
To defrost frozen haggis, place it in the refrigerator overnight. Avoid using a microwave to defrost, as it may start to cook the haggis, affecting the overall texture. Reheat the thawed haggis using the methods mentioned earlier.
By following these straightforward tips on reheating and storing haggis, one can enjoy this traditional Scottish dish whenever the craving strikes without compromising its taste and quality.
Cooking haggis may seem like a daunting task, but with the right ingredients, tools, and techniques, it can be a delicious and satisfying meal. Whether you choose to make your own haggis from scratch or use a pre-made version, following these steps will ensure that you achieve a perfectly cooked haggis that is full of flavour and tradition. So, gather your friends and family, pour a glass of whisky, and enjoy this Scottish delicacy together. Slàinte Mhaith (Good Health)!