How To Cook Haggis

Ask the finest chefs how to cook haggis and they all agree, cooking haggis is simple. Just make sure you serve it piping hot.

Below you’ll find our step-by-step guide and Jo and James Macsween’s recipe for classic Haggis, Neeps and Tatties with Whisky Sauce.

Important: cooking times vary by weight. Macsween print the exact timings for each size on every pack, so always check your packaging before you begin.

3 ways to cook haggis

In the oven

Preheat your oven to 180°C (160°C fan), remove the outer packaging but keep the tight casing on.
Wrap the haggis in foil and place it in an ovenproof dish with some space around it. Pour in boiling water to about 2.5 cm up the sides.
Cook until it is piping hot in the centre.
Remove skin and clips before serving.
Oven timings vary by size. Check the packaging for the correct time for your haggis.

In a pan (poaching)

Bring a pan of water to the boil. Remove the outer packaging but leave the tight casing on, then submerge the haggis.
Lower the heat immediately so the water stays just below simmering.
Poach gently until hot all the way through.
Poaching times depend on the weight of your haggis. Follow the timings printed on the pack.

In a microwave

Remove all packaging and the tight casing.
Slice into pieces about 1 cm thick and place in a microwave-safe dish.
Cover and heat on MEDIUM, stirring once during cooking and again before serving.
Microwave timings vary by both microwave model and haggis size, so use the specific guidance on your packaging.

Haggis, neeps and tatties with whisky cream sauce

Follow this classic recipe by Jo and James Macsween to create the traditional Scottish dish of haggis, neeps and tatties for four. Reproduced with permission from The Haggis Bible (available here)

Prep/cooking time – 20 minutes
Serves – 4 guests

Ingredients

  • 907g Macsween Traditional Haggis
  • 1kg of turnips
  • 1 large carrot
  • 80g butter
  • 1kg Maris Piper potatoes
  • 100ml mik, warmed in the microwave
  • 150g Macsween Whisky Cream Sauce

Seasoning to taste

Preparation method

Heat the haggis following the instructions on the pack. Meanwhile peel the potatoes and turnips, then dice the turnips and carrot into 1cm cubes and cut the potatoes into quarters.

Gently boil the potatoes in a pan of salted water and the carrot and turnip in a separate pan of salted water for 20 – 25 minutes until soft.

Drain each pan separately.

To the potatoes, add 40g butter, the hot milk, salt and pepper to taste and mash well until creamy.
To the turnips and carrots, add 40g butter, salt and pepper to taste and mash, retaining some texture.

Reserve the mashed vegetables whilst you heat the whisky sauce according to the instructions on the pack, and then serve altogether with the hot haggis.\

Chef’s tip: When draining the potatoes and tunrip and carrot,allow all the steam and moisture to evaporate. This will ensure creamy potatoes and turnips that are not watery.

Looking for more recipe ideas?

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