Haggis - We pride ourselves on our own recipe Haggis 

Your haggis is already cooked and only needs thorough re-heating

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Cooking Instructions

Wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per lb. but do not boil as this might burst the skin.

If you would rather use an oven; place in casserole dish with a little water. Wrap in tinfoil to ensure haggis is kept moist and heat at 180°C (gas mark 6), until piping hot for approx. 1 hour .

When ready to serve, remove from foil and drain off the excess water.

Haggis is suitable for microwave. Additional time should be allowed for larger haggis.

"To A Haggis" by Robert Burns

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!

Then, horn for horn, they stretch an strive:
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
The auld Guidman, maist like to rive,
'Bethankit' hums.

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi sneering, scornfu’ view
On sic a dinner?

Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit:
Thro bloody flood or field to dash,
O how unfit!

But mark the rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle;
An’ legs an’ arms, and heads will sned,
Like taps o’ thrissle.

Ye powers, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies:
But, if ye wish her gratefu’ prayer,
Gie her a Haggis!