Quote:
Originally Posted by Keith  Any tips on cooking haggis?
I'm in the middle of cooking a Haggis & wondered if any of you professionals could offer any advice. |
I reckon the most important thing with the cooking is start with a decent quality one. Halls etc. are ok, but if you happen to be passing Dingwall, you have to make a detour to Cockburns Butchers. Their haggis are legendary - they are really nice and juicy, and sauce additions would be just a waste....
(I tended to use the microwave technique - if you are boiling them up in a saucepan, wrapping the haggis in tinfoil reduces the likelihood of bursting).