Steaming Haggis: How Long Does It Take?

Haggis is a savoury pudding and Scotland's national dish. It is traditionally served with neeps and tatties, and a glass of whisky. Shop-bought haggis comes ready-cooked, so it only needs to be reheated. There are several ways to cook haggis, depending on the desired texture and how much time you have. This article will focus on how long to cook haggis in a steamer.

How long to cook haggis in steamer: by weight

How to Cook Haggis in a Steamer: By Weight

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, spices, and salt, and cooked while encased in the animal's stomach or an artificial casing.

Shop-bought haggis comes ready-cooked, so the only prep it needs is reheating so that it's piping hot when served.

Pan Method:

According to McLays, a 1kg natural-cased haggis should be boiled for an hour and 15 minutes. For a 500g haggis, Crombies of Edinburgh recommends steaming for about an hour. Increase the time for larger haggis by roughly 10 minutes for every 200g, up to a maximum of 2 hours. A 950g haggis will take 1 hour and 15 minutes, while a 1.9kg haggis will take 2 hours.

Oven Method:

For the oven method, remove the outer plastic bag, wrap the haggis in foil, and place it in a casserole dish with a little water. Place it in a preheated oven at 180°C for 1 hour for a 500g haggis. Increase the time by roughly 10 minutes for every additional 200g.

Microwave Method:

For the microwave method, remove the outer bag and skin, cut the haggis into pieces, cover, and heat on medium power for approximately 8 minutes. Halfway through the cooking time, mash with a fork.

How long to cook haggis in steamer: by size

Shop-bought haggis comes pre-cooked and only needs to be reheated before serving. There are several ways to reheat haggis, including boiling, baking, grilling, frying, and microwaving. The cooking time will depend on the size and weight of the haggis. Here is a guide on how long to cook haggis in a steamer by size:

Boiling/Steaming

For boiling or steaming, the general rule is to increase the cooking time by roughly 10 minutes for every additional 200 grams of haggis. Here are some specific size guidelines:

• For a 1-pound (500g) haggis, boil or steam for 60 minutes.
• For a 2-pound (950g) haggis, boil or steam for 1 hour and 15 minutes.
• For a 4-pound (1.9 kg) haggis, boil or steam for 2 hours.

Oven

When cooking haggis in the oven, the cooking time is not as dependent on the weight of the haggis. Instead, the general rule is to cook for 1 hour per 450 grams of haggis. For example:

• For a 1-pound (500g) haggis, bake in the oven for 1 hour.
• For a 2-pound (950g) haggis, bake for 1 hour and 45 minutes.

Microwave

When microwaving haggis, it is generally recommended to cut the haggis into slices and cook on full power for approximately 1 minute per slice, ensuring the haggis is piping hot in the middle.

How to tell when haggis is cooked

Haggis is a traditional Scottish dish, often served as the centrepiece of Burns Night, a celebration of the Scottish poet Robert Burns' birthday on 25 January. It is made from 'sheep's pluck'—the finely chopped liver, heart, and lungs—mixed with oatmeal, suet, onions, herbs, spices, and seasoning, and packed into a natural casing (traditionally sheep intestines) which is not eaten. Shop-bought haggis comes ready-cooked, so the only preparation required is reheating it until it is piping hot throughout.

There are several ways to cook haggis, including boiling, baking, and microwaving, and the cooking time will depend on the size and weight of your haggis. Here are some detailed instructions on how to tell when your haggis is cooked:

Boiling:

To cook haggis by boiling, first, bring a large pan of water to a boil. Then, add the haggis and reduce the heat to a gentle simmer. The cooking time will depend on the weight of your haggis—for a 1kg natural-cased haggis, boil for around 1 hour and 15 minutes. You can also poach a haggis by submerging it in a pan of boiling water, then immediately turning the heat down to a gentle simmer. A 907g haggis will take around 75 minutes to cook.

You will know your haggis is cooked when it is piping hot throughout. To serve, carefully open the casing with a sharp knife and tip the filling onto a plate. Be careful, as the casing and filling will be very hot.

Baking:

To bake your haggis in the oven, first, preheat your oven to 200C/180C fan/gas 6. Remove any outer packaging, prick with a fork, and wrap in foil. Place the haggis in an oven-proof dish with a little water and cook for one hour per 450g. Your haggis is cooked when it is piping hot throughout.

Microwaving:

To cook your haggis in the microwave, first, remove any outer packaging and the casing. Cut the haggis into slices of around 1cm thickness and place in a microwave-safe dish. Cover and heat on medium power for approximately 8 minutes, stirring halfway through. Your haggis is cooked when it is piping hot throughout.

How to serve 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' (mashed swede and potato).

Reheating

Shop-bought haggis comes ready-cooked, so the only preparation it needs is reheating until it is piping hot.

Pan method

Remove the outer plastic bag, wrap the haggis in foil, and gently poach for 45 minutes. Do not allow the water to boil.

Oven method

Remove the outer plastic bag, wrap the haggis in foil, and place it in a casserole dish with a little water. Put it in a preheated oven at 180C/Gas 4 for 1 hour.

Microwave method

Remove the outer bag and skin, cut the haggis into pieces, cover, and heat on medium for approximately 8 minutes. Halfway through, mash with a fork.

Boiling

Add the haggis to a large pan of boiling water, then reduce to a simmer. Time according to weight. For example, boil a 1kg natural-cased haggis for 1 hour and 15 minutes. To serve, carefully slit open the casing and tip the filling onto a plate.

Baking

Heat the oven to 200C/180C fan/Gas 6. Remove the outer packaging, prick with a fork, and wrap in foil. Cook in the oven for 1 hour per 450g.

Serving suggestions

Haggis is traditionally eaten hot with 'neeps and tatties' (mashed swede and potato). It also goes well with leeks, sautéed apples, or carrots. A creamy whisky sauce is another popular choice.

For a Scottish breakfast, serve haggis with a tattie scone, Lorne sausage, and white pudding.

If you're feeling fancy, serve haggis with scallops wrapped in crispy rashers of bacon.

Haggis can also be sliced and fried, or added to a pasta dish, a baked potato, or a toastie.

How to store haggis

Haggis is a traditional Scottish dish, often served on Burns Night, which falls on the 25th of January. Haggis is made from sheep's pluck (liver, heart, and lungs), mixed with oatmeal, suet, herbs, spices, and seasoning, and packed into a natural casing, which is usually sheep intestines. It is typically served with 'neeps' (mashed swede) and 'tatties' (mashed potatoes).

Storing Cooked Haggis

Cooked haggis can be stored in the fridge and should be consumed within 48 hours. If you wish to keep it for longer, you can freeze it.

Freezing Haggis

Both whole and leftover cooked haggis can be frozen. Here are the steps to freeze haggis:

• Allow the haggis to cool to room temperature.
• Wrap the haggis tightly in several layers of cling film.
• Place the wrapped haggis in a freezer bag.
• Label the bag with the date and contents. You can also add reheating instructions.
• Put the haggis in the freezer.

Haggis can be frozen for up to four months. After this period, the taste and texture may start to degrade. It is not recommended to refreeze haggis, as this can promote bacterial growth and make you sick.

Defrosting and Reheating

To defrost haggis, place it in the fridge and allow it to thaw slowly, which can take about 12 hours for a whole haggis. This slow method helps to reduce bacterial growth. To reheat, wrap the haggis in foil, place it in an oven-proof dish, and cook in the oven at 180 degrees Celsius for about 25 minutes, or until it is piping hot throughout.

Frequently asked questions