Meat-based Haggis will be available again February 8!
Haggis is the quintessential dish to serve on Burns Night Suppers, or at any traditional Scottish meal. The original way to make it uses as many parts of the sheep as possible, but we have developed a tasty recipe using ground lamb and beef for broader appeal here in the US, so never fear! It's tasty, really! Each pound of haggis serves two for a dinner, and up to six for an appetizer.
This week we are taking orders for haggis by the pound, so you can serve it how you like - neeps and tatties are the most traditional, but haggis can also be used as a filling for baked chicken breasts, it can be wrapped in cabbage leaves for individual servings, or even fried!
Serving suggestions for the haggis, both meat and plant-based versions:
For presentation haggis: Butter a casserole dish and line with a large piece of parchment, so that the corners hang off the sides almost to the counter. Place the haggis on top of the parchment, gather the corners together, and tie with kitchen twine. Bake at 350°F with a pan of water on the lower level of your oven for about an hour, or until the haggis is heated through. After you take it out of the oven, place the serving platter upside down on the casserole dish, and carefully turn over, so the haggis is now on the platter (you may want to use something non-breakable, just in case for this part). When presenting the haggis, "stab" the parchment to one side of the middle to open and serve.
Make mini-haggis presentations using cabbage leaves, as you would with cabbage rolls.
Stuff hollowed out and par-cooked turnips, or red or white potatoes, and bake at 350°F until heated through and the potatoes are fully cooked.
Serve as a side dish
Serve as an appetizer course
Haggis Meatballs: Mix a beaten egg into the haggis while cold, and mold into small mounds. Bake at 375°F for 15 minutes, or until the haggis is cooked through, similar to meatballs. Serve with a whisky sauce or brown sauce.