How to Cook a Haggis
Written by: Stewart Borland
Published: 19th January 2015
Last Updated on
In anticipation of the fantastic Scottish tradition of Burns Night on the 25th January, we are hoping some of our Lords, Lairds and Ladies out there in the wider world will join us to celebrate. To help you prepare, we are featuring some Burns Night recipes this week.
Where can I get haggis?
You can buy haggis from many of the larger supermarkets. For a reliable haggis, we recommend MacSweens.
How to cook haggis
For a 1 lb (500g) haggis either:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.
- Alternatively, you can simmer (but don’t boil) it in a pan of water for about 1 hour per 500g.
To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
The accompaniments: clapshot & whisky sauce
These can be made while the haggis is cooking.
How to make clapshot
Clapshot originated in Orkney, and is a neat way to serve ‘bashed neeps’ and ‘clampit tatties’ (that’s mashed swede and creamed potatoes). It’s very easy to make and takes about 25 minutes. Here’s how to make it.
Ingredients (Serves 4)
- 500g/1lb floury potatoes for mashing (Maris Piper or King Edward both mash well)
- 500g/1lb Swede
- 50g/2oz butter
- 75ml/2.5fl oz double cream
- 1 tablespoon chopped fresh chives.
- Sea salt and freshly ground white pepper
- First, peel and chop your potatoes and swede. Place in a pan of boiling salted water and boil separately for about 18 minutes or until soft. Depending on the potatoes, these can sometimes be ready before the swede which is why it’s best to boil separately.
- When both are cooked drain them and mash together. Add butter and cream and mash some more, then stir in the chopped chives and add salt and pepper to taste.
- Serve immediately or keep warm.
How to make whisky sauce
That’s whisky without an ‘e’ please, we’re in Scotland now! This is a very easy sauce to make and takes about 5 minutes.
Ingredients (Serves 4)
- Half a pint (300ml) Double (heavy) cream
- 2 tablespoons Scottish heather honey
- 2 tablespoons Wholegrain mustard
- 2 tablespoons Whisky (Blended. Don’t waste a good malt on cooking, drink it!)
- Pour the cream into a small heavy-based saucepan, stir in mustard and honey and bring to just below boiling point stirring continuously. Do not let it boil. Just before serving stir in the whisky and heat for one more minute. Taste the sauce. If you think it needs more whisky then add another spoonful. These things are a matter of personal taste.
- If you like your sauces less sweet, then you can leave out the honey and add chives instead.
- Now all that’s left to do is serve and enjoy! Mmm.