We catch the wee beasties that are the haggis family, on the heathery hills in the highlands of Scotland, where we pluck them mercilessly from their lovely life of gay abandon.
Are you buying this?
Ok, haggis is a lovely, and slightly spicy delicacy that is often said to the national dish of Scotland.
I do frequently get asked the best way to cook haggis. That could be because I often blog about food, and, being Scottish, there is probably an assumption that we all eat haggis quite often. A bit like the rumour mill about the deep fried mars bar that only the tourists ever try.
We normally experience haggis as part of Burns night celebrations, to celebrate the poet Rabbie Burns, so in our family it has usually been restricted to being supplied by other people. On Burns night, people would traditionally have haggis neeps and tatties (turnips and potatoes).
Macsween sent us one of their haggises to slow cook as a few of us had been talking about it on Twitter. I did go out and buy another one to go with it, as I thought the 3/4 person haggis was a tad too small for us all as there are 6 of us. In the end, I think one haggis for about 4 – 5 people would be perfect for us.
On to slow cooking the haggis.
I probably would try cooking it in the slow cooker, but inside some tinfoil next time, but the slow cooked way did work nicely and made the haggis not as dry as skirlie, which is my past experiences of it. I have to admit, I do struggle with the contents, and as I don’t eat lamb, it’s not for me, but the man, 2 kids and grannie wolfed it down.
Here’s a nice slow cooker haggis recipe for using with a store-bought haggis that has already been cooked. I’ve added the coleslaw recipe under the haggis one.
Slow Cooked Haggis with Butternut Squash and Baked Potatoes
- 1 Medium Macsween Haggis For 3 – 4 people
- 1 Medium Butternut Squash or a turnip (Chopped)
- 1 Medium Onion Finely chopped
- 1 pint Boiled Water
- 50 g Coleslaw To serve
- Take off the outer skin of the haggis and the metal clip.
- Cut the haggis into slices or chunks.
- Put the haggis, squash, onion and water into a slow cooker and cook on high for 3 hours.
- Put baked potatoes in tinfoil and cook in oven at 180c
- Serve as filling for the baked potatoes.
- Garnish with coleslaw on the top.
- 200 g Carrot Grated
- 150 g Cabbage Shredded into strips.
- 150 g Onion Shredded into strips.
- 2 - 3 tablespoons Mayonnaise or Thousand Island Dressing
- Simply shred the cabbage, onion and carrot.
- Mix with mayonnaise or thousand island dressing.
14 thoughts on “Slow Cooked Haggis in a Baked Potato & served with Coleslaw”
Cooking right now, seems a bit too much water though…hope it turns out ok x
I’ve never cooked Haggis, but now I’m tempted, I’m sure my hubby would love it. Thanks for joining into Slow Cooker Sunday.
You’re welcome. I had five minutes and saw you had a slow cooker sunday up, so just sneaked on x
mmm love haggis, will give this a go x
Bookmarked … looks delicious and I love jacket potato so new idea for a filling for me.
Looks delish !
What did the children think of it?
I wish we could get good haggis here 🙁 RT @Scottish_Mum: Slow cooked haggis from @macsweenhaggis http://scottishmum.com/2012/08/slow-cooked-haggis-in-a-baked-potato-served-with-coleslaw/
@macsweenhaggis That actually looks amazing!!!!! Must admit I did not expect it too!
@SevillaTapas @scottish_mum @macsweenhaggis Agree- this does it for me too! Would be perfect with glass of Palo Cortado!!
Check out this lovely recipe & write up from Lesley Smith aka ‘Scottish Mum’ blogger extraordinar! @Scottish_Mum http://scottishmum.com/2012/08/slow-cooked-haggis-in-a-baked-potato-served-with-coleslaw/
I haven’t had haggis in a very long time – being an expat.
I had a friend, a long time ago who did actually used to eat deep fried mars bars. He’s the only person I knew who did. He’s unsurprisingly obese now.
Oh that sounds great! My 10 year old son was pretty impressed with his creation at lunchtime today – haggis toastie with cheese and sweet chilli sauce!!!
Haggis toasties would suit middler pretty well.