Haggis 220g Chubb

Cooking Instructions for Haggis 220g Chubb

Important:
Cook before eating.
Store below 3°C.
Ensure the internal temperature reaches at least 74°C.

Boiling:
Leave the haggis in its casing and wrap it tightly in foil to prevent splitting.
Place it in a pot of cold water, ensuring it is fully submerged.
Bring the water to a boil, then reduce to a gentle simmer.
Simmer for 35–40 minutes.
Carefully remove from the water, cut open the casing, and serve.

Microwave:
Remove the haggis from its casing and place it in a microwave-safe dish.
Add a splash of water or stock to prevent it from drying out.
Cover loosely and heat on full power for 3–4 minutes, stirring halfway through.
Ensure the haggis is piping hot before serving.

Serving Suggestions:
Pair with buttery mashed potatoes, swede, and a rich whisky sauce for a classic Scottish meal. Alternatively, use it as a filling for baked potatoes, or crumble over nachos for a creative twist.

Cooking Tip:
Save any leftovers for breakfast by frying the haggis and serving it with a poached egg and toast.