how do you cook haggis

[howartt]

[cab]

Follow the instructions on the tin

[JMR27]

Remove the skin, cut into chunks,place in a casserole dish and heat in the microwave.

[ChuckFickens]

Normally simmer in water (not boil)

[society]

http://tinyurl.com/y4zvqbk

[JMR27]

Oh dear I wish I hadn't read that recipe..eeugh

[poodicat]

As said,but its normally boiled

[Mr Veritas]

cab,
Tinned Haggis,that is an awful thought!
Although we use to boil ours,as it often split in the process,we now steam ours for the same length of time,and so end up with a perfect dish.

[Mr Veritas]

When I said boil, I meant bring to boil and then simmer(but it often still split anyway).

[caslass]

I would neither buy it, make it, or eat it. Can you tell I'm not Scottish. No disrespect intended to those north of the border.

[Mamyalynne]

Tinned haggis is lovely and I mix it with sauted onions and make flaky pasties, children love them.

[poodicat]

hi mama boiled/steamed haggis was the orginal way and the best

[KenR]

I usually buy it fresh from the butcher's here (edinburgh) so it is always in a natural casing and I normally wrapped it in foil and boiled it. However, someone recently recomended putting it in an inch or so of water and then roasting it which I tried. Have to say that I and am now a convert to this method.
Sometimes if I can't get to the butcher's, Macsween's makes a pretty good one that you can find in regular shops.
Sorry, but the idea of tinned haggis sends shivers down my spine. Media URL: http://www.macsween.co.uk/
Description:

[poodicat]

Macsweens have a really good reputation for haggis,think they do a veggie one as well

[KARL]

This excellent dish which elicits so much posturing and bluster from some is best steamed or at least simmered very gently - it is generally actually pre-cooked by the time you buy it. If removed from the casing and put loose into water it becomes soggy and less palatable. Haggis is usually somewhat spicy and different ones taste differently, thus you will develop a preference for different sources or a lack of interest in others. Traditionally only sheep products are used but nowadays you come across haggis with protein from other animals, in addition to vegetarian varieties.

[heathfield]

Cut it up and microwave it. It works fine, and you won't be able to tell the difference from all the other methods suggested. But you'll certainly save yourself a heck of a lot of time!

[Androcles]

You won't believe this but it works:

Remove the casing from the Haggis and cut into slices about an inch and a half thick.

Cover the grill with a piece of aluminium foil, lightly oil and put the sliced haggis on it. Grill for about five to ten minutes each side (turn over carefully with a fish slice, until each side is starting to brown, serve with the usual accompaniments.

As an alternative, after heating in the microwave, mix it into mashed potato and treat as a hash.