Cooking Instructions for Butcher Products

Meat in Pastry Products.
Items only require heating up, therefore fully thaw, place in oven at 350F for 20 minutes.
The Cooking of The Haggis
For a 2 to 3 lb. Haggis

Ensure haggis is thawed a day before cooking and
keep Haggis Refrigerated until ready to begin cooking
Put enough water in a pot to cover the Haggis by approximately 4 inches and bring the water to a boil
When the water is boiling, place the Haggis in the water and reduce the heat to less than a simmer
CAUTION ? DO NOT LET THE WATER BOIL AGAIN
Gently heat the Haggis for approximately 1 hour. Haggis must be cooked until it reaches an internal temperature of 74°C(165°F) at the deepest section. Use of a probe thermometer is recommended. When ready Haggis will float in the water.
Serve and enjoy of Scotland?s gifts to the world!

Hint: To keep the Haggis piping hot until you are ready to serve, just leave it in the water (with the stove turned off)

Haggis Trays
Heat at 325°F for 45 minutes. Every 10-15 minutes after this, loosen the lid, break up and stir haggis with a spoon to prevent the haggis on the bottom of tray from burning. Haggis must be cooked until it reaches an internal temperature of 74°C(165°F) at the deepest section. The haggis will take 2 hours, approximately, to heat.

*Must be served Piping Hot!!!
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