Slow Cooked Haggis with Butternut Squash and Baked Potatoes
Ingredients
- 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
Instructions
Haggis
- 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.
Baked Potatoes
- Put baked potatoes in tinfoil and cook in oven at 180c
Haggis
- Serve as filling for the baked potatoes.
- Garnish with coleslaw on the top.
Notes
Your haggis will come already cooked, so the goal is to thoroughly reheat it, while cooking the vegetables.