Cooking Haggis?

[Hendry]

I'm bringing a haggis into work on next Friday, its essentially precooked, got instructions from the butcher to wrap it in foil with a little water and cook it in the oven for about an hour. I was going to cook it the night before, bring it in and heat it in the microwave, but I'm wondering if I could just cook it in the slow cooker instead?
Anyone ever cook your haggis in a slowcooker?

thanks
Dave

[A Hay]

I've not tried it myself, but I googled "haggis recipes" a while back and found a link to a lady who has a whole cookboot of how to do things in a slow cooker.

It was kind of funny. She wanted to make a traditional haggis. She goes to her butcher and he gets all the ingredients together, calls her and she picks up a box (labled "not for human consumption") She takes it home and opens it up and the stomach, lungs, liver, etc are all inside, most still connected together! Being a staunch chef, she gets out her knifes and cuts them apart and then proceeds to clean the stomach.

At that point she was overcome by the smell and the grossness, gave up, threw everything in a garbage bag and took it out to the trash. Then proceeded to scrub down the kitchen sink and counters with bleach, twice.

She eventually finds substitutes for the meat, mixes in the oatmeal and makes a meatloaf in the slow cooker. She said that turned out pretty good.

A little off your topic, but I was laughing out loud as I read it and the comments attached to the thread from others.

Sorry I don't remember the name, but it was near the top of the google listings.

Good Luck,
Tom

[Downix]

in my experience in cooking (never made, nor eaten Haggis for that matter) slow-cooking will generally give you the better results.

[McMurdo]

I have thought about it, but never tried it, let me know how it works as I'd be interested.

[BEEDEE]

Haggis Ferintosh Style is supposed to be great:

Originally Posted by Pour1Malt View Post
the traditional way of cooking haggis is boiling it...

ai find boiled meat o any kind is awfy bland.... try this way tae prepare yur haggis instead...

Haggis Ferintosh

1 large Haggis (in paunch) pre cooked (boiled)
2 onions
300 g (about 1 1/2 cups) dried apricots (pitted)
300 g (about 1 1/2 cups) dried prunes (pitted)
1 beef bullion cube
1 1/2 cups Scotch whisky (preferably a peaty one)
lots of pepper
*several drams of single malt scotch for chef

1. Chop onions into quarters
2. Warm 1 cup whisky on stove with beef bullion cube until cube is dissolved.
3. while whisky is warming, place Haggis in large ovenproof dish and surround with onions, prunes, apricots
4. when beef cube is dissolved pour whisky over haggis and pepper well
5. bake, uncovered in oven at 180C/350F/gas 4 for 30 minutes or until haggis is dark golden on top. Heat can be lowered to extend cooking time. DO NOT let haggis overcook or burn, the paunch will split.
6. when it comes out of the oven pour remaining 1/2 cup Scotch over haggis.
7. Serve haggis with the prunes, apricots, onions, and also Skirlie, bashit neeps, mashed tatties, and single malt scotch.

Slaint mhath!

Brian

[vmac3205]

I have used the slow cooker for my "pre-cooked" haggis three times. Once was to take one to work for International Foods day. All three times they have turned out great. Really, all they have to do is heat through. The nice thing about the slow cooker, is I was able to put the cooked neaps and tatties along side, and keep it all warm throughout the meal, and I didn't have to use a different presentation dish.

[Hendry]

have used the slow cooker for my "pre-cooked" haggis three times. Once was to take one to work for International Foods day. All three times they have turned out great. Really, all they have to do is heat through. The nice thing about the slow cooker, is I was able to put the cooked neaps and tatties along side, and keep it all warm throughout the meal, and I didn't have to use a different presentation dish.

Thanks vmac3205, just what I needed to hear. I'll let you know how it turns out.
And thanks BEEDEE Maybe I'll give the Ferintosh style a shot when I make one for home

Cheers
Dave