Steaming Scottish Delicacy: Haggis Perfection In A Steamer

Haggis is a savoury pudding and Scotland's national dish. It is traditionally served with 'neeps and tatties' (mashed swede and potatoes) and a whisky cream sauce. Haggis is usually bought ready-cooked, so only needs to be reheated. This can be done in a few ways, including baking it in the oven, poaching it in a pan of water, or heating it in the microwave. If you're cooking haggis in a steamer, the process is similar to poaching it in a pan of water. Bring a pan of water to a gentle simmer (do not let it boil, as this may cause the haggis casing to burst) and place the haggis in the steamer basket. Cover and steam for about an hour per 450g, or until piping hot throughout.

Oven preparation

Shop-bought haggis comes pre-cooked, so all you need to do is reheat it. If you have a double pan steamer or steam oven, this is the best way to reheat haggis, as haggis prefers a wet, steamy heat to a dry one. If you don't have a steamer, you can place the haggis in an ovenproof dish with a little water and cook it in the oven.

To prepare the haggis for oven cooking, first preheat your oven to 180°C (160°C for fan-assisted ovens) or 200°C for ovens without a fan. Remove the plastic outer packaging, but not the tight casing, and wrap the haggis in foil, as you would a baked potato. Place the haggis in an ovenproof dish with a little space around it, and pour in some boiling water so that it comes about 2.5cm up the sides of the dish.

Cooking time will depend on the size and weight of your haggis. A 907g haggis will take around 1 hour and 45 minutes to cook, while a 500g haggis will take around 1 hour. Your haggis is ready when it is piping hot all the way through.

To serve, carefully remove the skin and clips from the haggis and slit it open with a sharp knife. Spoon the contents over neeps and tatties (mashed swede and potatoes) or serve them separately.

Pan preparation

To cook haggis in a steamer, you'll first need to prepare your pan. Here's a step-by-step guide:

• Start by removing the haggis from its outer plastic packaging. This is typically a plastic bag or wrapping that needs to be taken off before cooking.
• Once the outer packaging is removed, you'll see the tight casing of the haggis. Do not remove this casing. It's important to keep it intact, as it holds the haggis together during cooking.
• Now, prepare your pan by filling it with water. Use a pan that is large enough to comfortably fit the haggis without crowding. The water level should be high enough to completely cover the haggis or, at the very least, come about 2.5 cm (1 inch) up the sides of the dish.
• Place the pan on the stove and turn on the heat. You'll want to bring the water to a gentle simmer, not a rolling boil. Adjust the heat accordingly, as a vigorous boil may cause the haggis casing to split, creating a mess.
• While you're waiting for the water to heat up, you can prepare the haggis itself. Wrap the haggis securely in foil. This step is crucial, as it helps contain the haggis in case of an explosion or bursting during cooking. It also helps ensure even cooking.
• Once the water is simmering, carefully lower the foil-wrapped haggis into the pan. Make sure the haggis is fully submerged.
• Maintain a gentle simmer and cook the haggis for the recommended time based on its weight. As a guide, a 907g haggis (which serves 4-5 people) should be poached for around 75 minutes. However, always refer to the packaging instructions for the most accurate timing.
• During the cooking process, keep an eye on the water level and top it up as needed. Don't let the pan run dry, as this can impact the cooking process and potentially damage your pan.
• When the haggis is done, carefully remove it from the pan using tongs or a large spoon. Place it on a plate or cutting board to rest for a few minutes before serving.
• Before serving, remove the skin and any clips from the haggis. Then, carefully open the casing and tip the filling onto a plate or bowl. Your haggis is now ready to be served and enjoyed!

Microwave preparation

Microwaving haggis is a convenient and quick way to cook this Scottish delicacy. It is important to note that you should not cover the haggis with cling film when microwaving, as the hot oatmeal may explode through the plastic. Instead, cover it loosely with another plate or a lid.

First, remove the outer packaging and the tight casing of the haggis. Then, slice the haggis into manageable slices, around 1-1.5 cm thick. Place these slices into a microwave-safe bowl or dish.

Next, add a little water to the bowl, and a knob of butter if desired. Cover the bowl and place it in the microwave. Cook on full power for 2 minutes. Remove the bowl and stir the contents, then return it to the microwave for a further 1-3 minutes.

Once cooked, remove the bowl from the microwave and stir its contents. Cover the bowl and let it stand for 1-2 minutes before serving. This will ensure the haggis is piping hot all the way through, as it should be when served.

Haggis can be served with "neeps and tatties" (mashed swede or turnip, and mashed potatoes) and a glass of whisky. It also goes well with green vegetables, leeks, or sautéed apples and carrots.

Grill preparation

If you're using a grill to cook your haggis, it's important to make sure it's sliced into manageable pieces. Aim for slices that are around 1-1.5cm thick. You can remove the synthetic casing before grilling, but keep the tight natural casing on if your haggis has one.

Line your grill pan with foil and place the haggis slices on the rack. Position the grill pan fairly close to the grill and cook for approximately 3 minutes on each side. Check that the haggis is piping hot all the way through before serving—this should take around 6 minutes in total.

If you're cooking a chieftain haggis in a natural casing, you can also try simmering it in a pan of water for 10 minutes. Just be careful not to let the water boil, as this can cause the casing to burst. Remove the haggis from the water and let it steam dry, then address, cut, and serve.

Freezing and defrosting

If you have leftover haggis, you can freeze it for up to four months. You can freeze both whole haggis or leftover cooked haggis. However, if you have store-bought haggis, check the packaging first, as it may not be suitable for home freezing if it has already been cooked during the production process.

To freeze whole haggis, allow it to cool completely. You can keep it in its lining, whether it is a traditional sheep's stomach or an artificial lining. Wrap the haggis in several layers of cling film, then place it in a freezer bag. Label the bag with the date and contents, and add any reheating instructions to make it easier when you come to use the haggis. Finally, pop it into the freezer.

To freeze leftover haggis, prepare some airtight containers or freezer bags. Freeze the haggis in separate portions, so it's easier to get the right amount out of the freezer when you need it. Label the bags or containers with the date and contents, then spoon the haggis into each container or bag. Seal the containers or bags tightly and place them in the freezer.

To defrost haggis, it is best to use a slow method to avoid the food deteriorating and to reduce the number of bacteria that can grow. Place the haggis in the fridge and allow it to defrost slowly. This can take around twelve hours for a whole haggis, and slightly less for smaller portions.

Frequently asked questions