Go Back
Lesley S Smith

Slow Cooked Haggis with Butternut Squash and Baked Potatoes

4 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 3 - 4
Course: Lunch
Ingredients Method Notes

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

Method
 

Haggis
  1. Take off the outer skin of the haggis and the metal clip.



  2. Cut the haggis into slices or chunks.



  3. Put the haggis, squash, onion and water into a slow cooker and cook on high for 3 hours.



Baked Potatoes
  1. Put baked potatoes in tinfoil and cook in oven at 180c

Haggis
  1. Serve as filling for the baked potatoes.

  2. 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.