Steaming Haggis: A Traditional Dish's Modern Twist

Haggis is a savoury pudding and Scotland's national dish. It is traditionally served with neeps and tatties, and a wee dram of Scotch whisky. Haggis is usually bought pre-cooked and simply needs to be reheated and served piping hot. There are several ways to reheat haggis, including in the oven, in a pan of boiling water, in the microwave, or in a steamer. This article will explore the different ways to cook haggis, including the use of a steamer, and provide tips for preparing and serving this traditional Scottish dish.

Oven-steaming a haggis

Haggis is a savoury pudding and Scotland's national dish. It is made up of sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, and spices. It is traditionally cooked while encased in the animal's stomach, although now it is often in an artificial casing.

Shop-bought haggis comes ready-cooked, so the only prep it needs is reheating until it's piping hot when served. It is important to cook haggis safely, so always follow the packaging instructions.

If you don't have a double pan steamer or steam oven, the next best thing is to oven-steam a haggis. Here is a step-by-step guide on how to do it:

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C for fan-assisted ovens) or gas mark 4.

Step 2: Prepare the haggis

Remove the plastic outer packaging of the haggis, but do not remove the tight casing. Prick the haggis all over with a fork and wrap it in foil, just as you would a baked potato.

Step 3: Prepare the oven dish

Place the haggis in an oven-proof dish with some space around it. Pour in boiling water until it reaches about 2.5cm (1 inch) up the sides of the dish.

Step 4: Steam the haggis

Place the dish in the preheated oven and cook for about 1 hour and 45 minutes. The timing will vary according to the size and weight of your haggis, so check the packaging for detailed instructions. Top up the water as needed and ensure the haggis is piping hot throughout before serving.

Step 5: Serve

Remove the skin and clips from the haggis before serving. Split open the haggis with a sharp knife and spoon the contents over neeps and tatties (mashed swede and potatoes), or serve them separately. You can also serve it with leeks, carrots, or sautéed apples.

Pan-steaming a haggis

Preparation

Shop-bought haggis is pre-cooked, so all you need to do is reheat it thoroughly. It's best served piping hot.

Pan-steaming

One way to cook haggis is to use a pan-steaming method. First, remove the plastic outer packaging and wrap the haggis in foil. Then, place it in a pan with some water and simmer (but don't boil) for about 1 hour per 500g of haggis. You can also use a double pan steamer or steam oven if you have one.

Serving

To serve, carefully cut open the haggis with a sharp knife and spoon the contents over neeps and tatties (mashed swede and potatoes) or serve them separately. You can also add a whisky cream sauce.

Tips

• Haggis is traditionally brought to the table by a chef, preceded by a kilted piper. The haggis is then stabbed with a skean dhu (a traditional Highland dagger) or sharp knife while someone recites Robert Burns' poem 'Address to a Haggis'.
• Haggis is often served with neeps and tatties, but you can also get creative with international twists on this Scottish dish, such as haggis pakora, nachos, pizza or lasagne.
• Don't forget to invite a 'haggis virgin' to spread the love and introduce someone new to this delicious dish!

How to prepare a haggis for steaming

Preparing a haggis for steaming is simple. Shop-bought haggis comes ready-cooked, so the only preparation required is reheating it thoroughly.

First, remove the outer packaging. Then, wrap the haggis in foil and place it in an oven-proof dish with some space around it. Pour in boiling water until it reaches about 2.5 cm (1 inch) up the sides of the dish.

The haggis should be cooked for approximately 1 hour and 45 minutes, or until it is piping hot throughout. Be sure to top up the water as needed.

For a quicker method, you can also steam haggis in a microwave. Simply remove the outer bag and skin, cut the haggis into pieces, and place them in a microwave-safe dish. Cover and heat on medium power for around 8 minutes, stirring once during cooking and once before serving.

How long to steam a haggis for

Haggis is a savoury pudding made from sheep's pluck (heart, liver and lungs), onion, oatmeal, suet, spices and salt, traditionally cooked inside a sheep's stomach, although artificial casings are now more common. It is the national dish of Scotland and is often served on Burns Night, the anniversary of Scottish poet Robert Burns' birthday.

Shop-bought haggis comes ready-cooked, so all you need to do is reheat it. There are several ways to do this, including boiling, baking, grilling and microwaving.

If you want to steam a haggis, the process is very similar to boiling it. First, wrap the haggis tightly in foil and place it in a large saucepan of cold water. Bring the water to the boil, then reduce to a very gentle simmer. It is important not to let the water boil, as this may cause the haggis to burst. For a 1-pound (500g) haggis, steam for 1 hour. Increase the steaming time by roughly 10 minutes for every additional 200g, up to a maximum of 2 hours. A 2-pound (950g) haggis will take 1 hour and 15 minutes, while a 4-pound (1.9kg) haggis will take 2 hours.

Once the haggis is cooked, remove the skin, slice and serve. Haggis is traditionally served with 'neeps and tatties' (mashed swede or turnip and mashed potatoes) and a glass of Scotch whisky.

What to serve with a steamed haggis

Haggis is a savoury pudding and Scotland's national dish. It is made with ingredients such as minced heart, lungs, liver, oatmeal, onions, and spices. It is often served with "neeps and tatties", which is mashed swede and potato. A creamy whisky sauce is also a popular choice to accompany the dish.

Neeps and Tatties

Neeps and tatties is a classic side dish to serve with haggis. It is a simple and comforting dish that balances the strong taste of the haggis. Boil the swede and potato chunks until tender, then mash them with a little butter. You can mix the neeps and tatties together or serve them separately, depending on your preference.

Whisky Sauce

A creamy whisky sauce is a perfect accompaniment to haggis, providing a delicious flavour contrast. It can be served alongside the haggis, neeps, and tatties, or used as a dipping sauce.

Scottish Breakfast

Haggis is a versatile dish that can be enjoyed at any time of day. A traditional Scottish breakfast typically includes a tattie scone, Lorne sausage, white pudding, and haggis. You can also add bacon, beans, fresh tomato, and fried eggs to create a hearty and satisfying meal.

Pan-Fried Scallops and Bacon

For a more indulgent option, serve your haggis with scallops wrapped in crispy bacon. You can serve everything on the same plate or offer the scallops and bacon as a starter before the haggis main course.

Steamed Green Beans

Haggis is a rich and flavourful dish, so you may want to pair it with a simple side like steamed green beans. They are a healthy and low-calorie option, packed with essential vitamins and dietary fibre.

Broccoli

Broccoli is another versatile vegetable that can be boiled or steamed and served al dente alongside the haggis.

Frequently asked questions