Haggis resembles a crumbly sausage, with a coarse oaty texture and a warm, pepper flavour.
The dish is as authentic as it gets when it comes to Scottish cuisine, and is most commonly served with neeps (mashed turnip) and tatties (mashed potato).
Making haggis from scratch isn’t the easiest task for those who are unfamiliar with it, but it is easy to cook to perfection to celebrate Burns Night.
And Scottish chef Stevie Cheape of Campbells Meat has the ultimate guide that anyone can follow.
He said: “What would Burns Night be without food? Each bite of haggis, every forkful of creamy neeps, and the hearty mash of tatties is an embodiment of Scottish culture.
“It reflects a time when resilience was as essential as the ingredients themselves, highlighting the importance of family togetherness and the warmth of hearty home-cooked meals.”
Stevie claimed that as with most recipes, the key to great haggis starts with good quality ingredients.
He insisted:” For a standout Burns Night, a premium haggis is a must – the difference lies in expert craftsmanship and the finest quality oats, lamb and spices. There really is no comparison!”
The oven should cook in the oven at a temperature between 160C to 180C.
Simply remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for one hour, or according to packet instructions.
To serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately.
Stevie suggested some Cafe Au Lait sauce to accompany your haggis this Burns Night.
To make the dish as traditional as possible, it’s essential to serve it with neeps and tatties.
Stevie believes that a traditional cooking method is best for the neeps, just dice the turnip, boil it, mash, and then mix in some butter, salt and pepper.
When it comes to the tatties, simply make mashed potato as normal then add a little roasted garlic for extra depth and flavour.
