I am a huge fan of haggis. Many people are a bit squeamish, but it’s really just a big, round, peppery lamb sausage, so don’t be put off and do try some. There are also some very good vegetarian versions of the haggis now, if you are not a meat eater.
You can eat haggis at any time of year but there is a huge peak in demand around the 25th January, the birthday of Robert Burns, Scotland’s National Bard. There are Burns Supper celebrations everywhere just now in Scotland and, indeed, all over the world, so why not have a look at Scotland.Org and in particular the Celebrate Scotland pages where you can find out about events happening in Scotland, particularly this year, the Year of Homecoming, 2014.
There are many different ways to use Haggis in your cooking and on Scotland.org you will find some restaurant quality recipes prepared by Jacqueline O’Donnell.
Dingwall Haggis Bon Bons
Vegetarian haggis with whisky glazed turnip pearls, straw potatoes with chive and malt cream sauce
Here are some of my alternative recipes for Haggis
Top Tips for great Haggis, Neeps and Tatties
Microwave your haggis
I read the instructions on the back of the haggis, this involving much squinting and removal of my glasses to read the tiny writing. Normally I would simmer the haggis in water for an hour, but was pleased to see that I could ‘deconstruct’ the haggis (take all the packing off), slice and cube it and microwave for 9 minutes. I have a top power model of microwave so it only took 6 minutes to heat it through, brilliant!
Microwave your Neep
Add cream and whisky to your ‘neeps’ or turnips (Swede).
I would usually add butter and black pepper to my turnip and then mash, but this time I added a splash of double cream and a tablespoon of whisky. Oh my goodness, what a fantastic addition, you couldn’t really taste the whisky but the mashed turnip tasted fantastic, sweet and very very moreish. I will be doing this every time, it was outstanding.
If you would like the recipe for the traditional Haggis Neeps and Tatties it’s all here in How to Host the Ultimate Burns Supper – Recipes and Traditions.