Whether you've never had Grants of Speyside haggis before, or you're a long term fan; it's important that you know how to cook haggis correctly, and of course find new ways to enjoy our national dish. You can buy our haggis here.
How do you cook haggis safely?
First and foremost, it's vitally important to cook haggis safely. To do this, always enjoy our Haggis piping hot through and make sure you follow our packaging instructions.
Methods of cooking Haggis
Prep your haggis by slicing your pudding into 1.5cm slices and remove the synthetic casing. Top tip: if you plan on freezing your haggis, slice it first and then use it as you require.
Click on a method below to find out how!
Fry Haggis
Frying pan at the ready, and a small amount on oil to stop your haggis sticking and turn the hob on at a medium heat. Pop your slices in, turning after 3-4 minutes. Remove your haggis from the pan and cut into one of your slices to check it's piping hot to the middle. Serve and enjoy.
Grill Haggis
Heat your grill on a medium heat, line your grill pan with foil and drop your slices on the rack. Put the grill pan under the grill, fairly close and cook for about 3 minutes on each side. Again, make sure your haggis is piping hot before serving.
Microwave Haggis
Can you cook haggis in the microwave? Yes you can! When we appear at shows we often offer haggis samples, to visitors surprise, we cook them in the microwave. Cooking haggis in the microwave is the quickest way to heat it through safely, and we are confident it does nothing to effect our famous taste or texture. Space your slices out on a microwaveable plate, cover, and microwave on full power for minute. The haggis should be sizzling when it comes out and piping hot in the middle.
Boil Haggis
This is for those of you that are cooking the chieftan haggis for burns night, only to be used for haggis in a natural casing. Get a pan of water on and simmer your beastie for 10 minutes, don't let the water boil as this will cause the casing to burst. Remove from water, allow to steam dry. When the haggis is cool enough to handle, address it, cut it and serve to happy guests.