Cooking Instructions for Butcher Products
Meat in Pastry Products
Items only require heating up, therefore fully thaw, place in oven at 350°F for 20 minutes.
The Cooking of The Haggis
For a 2-3 lbs 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!
Tip: To keep the Haggis piping hot until you are ready to serve, just leave it in the water (with the stove turned off).
- 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!