Chef's Corner
Haggis Cooking Instructions
Your Macbeth's homemade
haggis is already cooked and only needs thoroughly re-heating. To do this, wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per pound (100 minutes per kilo) but do not boil as this may burst the skin.
If you would rather use an oven; place your haggis, again wrapped in tin foil, into a casserole dish with a little water and heat at 180oC (gas mark 6) for approximately 1 hour until piping hot.
When ready to serve, remove from the foil and drain off the excess water.