I have no idea why any body would want to eat this we usually leave it for the tourists. But what else do you expect from the nation which invented golf (see Robin Williams sketch) ......but you asked for it so here goes.
METHOD
To make a modern haggis, the pluck (liver, heart, lights or lungs) is washed and put to boil until tender. When cool, the meat is chopped or minced finely and mixed with the oatmeal, onions, salt, pepper and spices. It's then put again through a coarser mincer. The mixture is moistened, usually with meat gravy, put into a filler and pumped into the prepared natural, or artificial casings which are then sealed. The haggis is then cooked in boiling water for about an hour, depending on size, the mixture swells up to fill the skins, then it's left to cool. An independent butcher specializing in haggis might make an annual 200 tons, while a large meat-processing company may make the same amount in a month. It is also sold tinned. The weight can vary from 75-100g/3-4oz (individual size) to 4-5kg/8-10lb 'Chieftain' haggis which would feed 20. An average over-the-counter haggis to feed a family of four is around 250g-500g/1/2-1lb.
Cooking and Serving
The safest way of reheating a whole cooked haggis is in the OVEN. Wrap it in foil, in its skin, and heat it through in the oven gas mark 4/180C/375F for 30 minutes per 250g/8oz haggis.
For reheating in a MICROWAVE, the outer casing should be removed. Allow approximately 8-10 minutes on high for 500g/1lb haggis.
Re-boiling in hot water is risky since the haggis may burst and does not make good soup.
I was hungry but then again
