Traditional Haggis Bung – 909g

Cooking Instructions for Traditional Haggis Bung (909g)

Important:
Cook before eating.
Store below 3°C.

Ensure the internal temperature reaches at least 74°C.

Method 1: Boil in Water
Leave the haggis in its casing and wrap it tightly in foil.
Place it in a large pot of cold water, ensuring it’s fully submerged.
Bring the water to a boil, then reduce to a gentle simmer.
Cook for 1 hour and 30 minutes.
Carefully remove from the pot, cut open the casing, and serve.

Method 2: Oven-Baked Haggis
Preheat the oven to 180°C (fan 160°C) or Gas Mark 4.
Remove the haggis from its casing and place it in a covered ovenproof dish.
Add a splash of water or stock to keep it moist.
Cover and bake for 1 hour, stirring halfway.

Serving Suggestions:
Pair with neeps and tatties for a classic Scottish meal, drizzle with a whisky cream sauce, or use it to elevate modern dishes like haggis-stuffed peppers or pies.

Cooking Tip:
Save any leftovers for a hearty breakfast by crumbling and frying the haggis alongside eggs, toast, and roasted tomatoes.