Haggis is a traditional Scottish delicacy and the star of any Burns Night supper. Whether you’re celebrating Scotland’s famous poet, Robert Burns, or just fancy trying something different, our MacSween haggis is the ultimate centrepiece for your table. It’s made with a time-honoured recipe of lamb, beef, oats, onions, and spices 🥂
If you’ve never cooked haggis before, don’t worry—we’ve got you covered with this step-by-step guide to help you get the best results. Trust us, cooking haggis is easier than you might think!
What You’ll Need
1 of our MacSween Haggis
Water or foil, depending on your chosen cooking method
A large pot, oven dish, or microwave-safe dish
Top Tips for Perfect Haggis
Don’t pierce the casing if you're boiling it! Many people make the mistake of piercing the haggis casing while cooking, but it’s designed to keep the flavours and juices inside. Leave it intact and let the magic happen.
Serve it traditionally: Pair your haggis with neeps (mashed swede) and tatties (mashed potatoes) for a classic Burns Night meal. Add a drizzle of whisky sauce for extra indulgence!
Freeze for later: If you’re stocking up on haggis, it freezes wonderfully. Just thaw it in the fridge overnight before cooking.
Three Easy Ways to Cook Haggis
1. Boil It (Traditional Method)
Boiling is the classic and most popular way to cook haggis, keeping it moist and packed with flavour.
Place the haggis in a large pot of cold water. Make sure it’s completely submerged.
Bring the water to a gentle boil and then lower the heat to simmer.
Simmer for 45 minutes per pound (450g) of haggis. For most standard-sized haggis, that’s around 1 hour and 15 minutes.
Be sure to keep the water level topped up so the haggis stays submerged.
Once done, carefully remove from the pot, cut open the casing, and serve hot!
2. Bake It
If you prefer your haggis with a slightly firmer texture, baking is a great option.
Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
Wrap your haggis tightly in foil to prevent it from drying out.
Place the wrapped haggis in an ovenproof dish and pour in a little water—just enough to create steam.
Cover the dish with a lid or extra foil and bake for around 1 hour per pound (450g) of haggis.
Check the haggis is heated through before serving
3. Microwave It
Short on time? The microwave is the quickest way to cook haggis!
Remove the haggis from its casing and slice it into chunks.
Place the chunks in a microwave-safe dish and cover with a microwave lid or cling film (pierce the film to allow steam to escape).
Microwave on medium power for 8–10 minutes, stirring halfway through to ensure even heating.
Once piping hot, serve and enjoy!
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