How to cook a haggis
BY: ANDREA ALDEN
A complete Robert Burns dinner includes a perfectly cooked haggis. Since I had never done this before, I had to learn how to cook haggis on the grill. In my experience, you can also easily cook your haggis on the grill.
* Did you know? Haggis is a specialty of Scottish cuisine and consists of the stomach of a sheep, called paunch, which is stuffed with heart, liver, lungs, sheep kidney fat, onions and oatmeal. Haggis is seasoned with pepper and the oat flour gives it a slightly heavier texture than sausage.
INGREDIENTS
- 1 Haggis
- 1 frying pan with grid
- 2 cups of water
PREPARATION
- Preheat grill to 180-200 °C and prepare for indirect cooking
- Place the thawed haggis on a rack, fill a frying pan with water and then place the rack with the haggis in the pan. Make sure that the haggis does not touch the water.
- Put everything together on the grill and cook over indirect heat for 1 hour per pound of haggis. Your goal is dark, crispy skin. The oat flakes swell when heated and absorb the meat juice. Haggis grows larger when cooked, unlike most meats which shrink when roasted.
- Serve haggis hot with a delicious beef dish for dinner. Cut the haggis down the middle of the casing with a serrated knife and serve with a spoon.
It was surprisingly easy to cook haggis on the grill. There was no poaching, wrapping, or fiddling with anything. Like a good stuffing, we had some crunchy bits and the inside was moist and juicy. Now that you know how to cook a haggis on the grill, will you make one for your next Robert Burns dinner?
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