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Nutrition: per serving

  • kcal174
  • fat12g
  • saturates6g
  • carbs11g
  • sugars0g
  • fibre0g
  • protein6g
  • salt1.1g
    low
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Method

  • step 1

    Preheat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 hour.

  • step 2

    To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.

Recipe from Good Food magazine, January 2004

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Comments, questions and tips (42)

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Overall rating

A star rating of 3.9 out of 5.26 ratings

magisca

I'm not sure why people have bothered to comment that this is not a recipe. I followed it and made three haggis for eight guests, which was more than sufficient. I much preferred the baked haggis result than boiling it. Thanks for the clear instructions here.

SallyT.

Ever since this recipe appeared I have cooked it ever year alongside the tatties & neeps recipe and the whisky sauce. Together they make the best Burns night main course. I don’t particularly like haggis as I find it just a stodgy mess cooked conventionally but cooked like this totally…

richardcspallen

Horrible recipe. The Haggis is not improved with baking and is much too dry and the roast potatoes and swede mixture is both claggy and bitter.

stortfordbrian65953

I’ve not tried baking them - I microwave mine. I think that how dry it is depends on how much fat is used in making it, whether a little water is added, and how long it is cooked. I have overcooked one and it came out dryish.

KazzH

To be fair, supermarkets tell you to wrap in foil and boil it or use microwave so yes this IS a recipe. Thank you!

catie74

As ridiculous as this 'recipe' is, my main concern is how on earth a 450g haggis can be enough for 8 people???? I serve 1 between 3 of us and we have no problem eating it

SallyT.

I think that’s a typo. It actually serves 3 but I generally spread it out to make 4

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