Baked haggis

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• Mary

  28 November 2007

  Mary commented on this recipe

  I live in Yemen for part of the year and did this whole menu from Good Food for a Burn's Supper that we held out here. We had about 6 nationalities and I cooked all the Haggis in this way, it was perfect and the Yemeni people loved it. I will repeat the whole menu again in January 2008. (Minus the puff pastry as it is not too good out here, much to thin for the recipe! The first time I used this recipe was for a Burns Supper that we had at home in Scotland and it was a huge success with the Salmon starter. Thank you Good Food!

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• Mary

  28 November 2007

  Mary rated this recipe

  

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• Mary

  28 November 2007

  Mary commented on this recipe

  I live in Yemen for part of the year and did this whole menu from Good Food for a Burn's Supper that we held out here. We had about 6 nationalities and I cooked all the Haggis in this way, it was perfect and the Yemeni people loved it. I will repeat the whole menu again in January 2008. (Minus the puff pastry as it is not too good out here, much to thin for the recipe! The first time I used this recipe was for a Burns Supper that we had at home in Scotland and it was a huge success with the Salmon starter. Thank you Good Food!

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• ermintrude

  31 December 2007

  ermintrude rated this recipe

  

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• pistache

  15 January 2008

  pistache commented on this recipe

  I love haggis, the entire family loves haggis. WHERE can I buy haggis in Geneva Switzerland ?

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• caz

  20 January 2008

  caz rated and commented on this recipe

  

  best way to cook the haggis

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• My binder

  24 January 2008

  My binder commented on this recipe

  Neeps are not better known as swedes, as you say above, except in England. In Scotland, what the English call swedes are called turnips, thus shortened to neeps (the 'nips' part of the word turnip).

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• Angela

  25 January 2008

  Angela commented on this recipe

  I have never cooked haggis this way before I usually slice and fry it. It was very good cooked in the oven and it seemed to accentuate the spicy flavour.

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• shutterbug

  17 July 2008

  shutterbug commented on this recipe

  I had been up to Kirkudbright for a week-end and bought two freshly made haggis from a local butcher. The only chance I normally get to eat haggis is at a Scottish friend's house every year at Burn's night, when I traditionally address the haggis. This is a great honour for a Sassenach. The master-chef at the hotal where we stayed had very kindly given me a recipe for whiskey/honey/cream/thyme sauce for dressing the wee beastie. If anyone fancies the recipe, let me know; it's gorgeous. I roasted the haggis as per spec, then cut it into slices about 3 cm thick. In between each slice of haggis, I put a dollop of creamed tatties, then poured the cream sauce over the top. I made four portions, for myself, my wife, my son and a family friend. The haggis went down very well - and very fast.

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• AnneQuinn

  24 January 2009

  AnneQuinn commented on this recipe

  I am interested in the "shutterbug" recipe for the whiskey/honey/cream/thyme dressing to serve with the baked haggis. Can you help?

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• redhot

  31 January 2009

  redhot rated and commented on this recipe

  

  Being Scottish I was taught to cook haggis this way by my Mum and Grandmother. I have tried haggis boiled but always found it a bit stodgy and I felt that you lost some of clean flavours and texture you get with baking the haggis. If you find haggis a bit dry or would like to add that something special to the meal then make either a whisky or whisky & mustard or drambuie sauce to serve over the haggis. My favourite is the whisky sauce I find that the complex notes of the whisky just work so well with spicy flavours of the haggis. I've added these recipes to the website for anyone willing to try them.

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• Mabel

  03 February 2009

  Mabel commented on this recipe

  Very good recipe, I would love to have the whisky/creamhoney & thyme sauce recipe. How do I get it?? My daughter also made small haggis parcels a bit like samosas, and they they delicious.

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• Nancy Rowland

  17 February 2009

  Nancy Rowland rated and commented on this recipe

  

  This was an excellent dish and I served it with a whiskey sauce mashed neeps and tatties

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• themaster1305

  26 February 2009

  themaster1305 commented on this recipe

  I'd like to know how to make it from scratch

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• Berni

  09 October 2009

  Berni commented on this recipe

  another haggis recipe is to open it up and mash it up into the bottom of a casserole dish, then put a layer of chopped cooked carrots and turnips, then a layer of mashed potato, bake in the oven until warmed through and the potato is golden brown on top. Serve with gravy, very yummy

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• thejocks

  10 November 2009

  thejocks commented on this recipe

  Cracking dish, was hoping to get in touch with shutterbug to get hold of the whiskey, honey sauce to finish it off!!

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• shutterbug

  07 January 2010

  shutterbug rated this recipe

  

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• Tracey

  03 February 2010

  Tracey rated this recipe

  

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• NomadicKiteFlyer

  24 July 2010

  NomadicKiteFlyer commented on this recipe

  Many years ago Good Food Magazine had a superb recipe for vegetarian haggis - any chance you could add the recipe to your website.

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• jools

  11 September 2010

  jools commented on this recipe

  I echo the above, PLEASE MR SHUTTERBUG CAN WE HAVE YOUR WHISKEY/CREAM/HONEY/THYME SAUCE !!!

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Ingredients

• 450g haggis

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour

Ingredients

• 450g haggis

174 kcalories, protein 6.0g, carbohydrate 11.0g, fat 12.0 g, saturated fat 6.0g, fibre 0.0g, salt 1.1 g

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