UKH

My haggis says I can boil it, oven bake it or microwave it. Somehow microwaving it seems wrong but very quick and easy.

What method do experienced haggis chefs favour and why?

We always microwaved it. It tastes the same as boiling

Microwave - much quicker than messing around with foil and pans of boiling water or heating up your oven for ages.

Microwave generally. Happy to see previous supplies suggest this one.

Haggis comes out as moist as if boiled. Only negative is you lose out on that satisfaction of cutting the skin and getting piping hot haggis oozing out.

Chippy in Inveraray does haggis pakora in a spiced batter. It's amazing.

Sliced, grilled, between two slabs of a fresh white loaf. Mustard if you like.

Many years ago I used to boil them, since I acquired a microwave I've used that - tastes the same but much less hassle.

Roast him in the oven. May take longer but you could do some parsnips at the same time....

Fry slowly in lot's of butter

I'm making neeps and tatties tonight following some recipe off the internet, but for some reason you don't eat them until the next day. So I don't think I'll need to do parsnips as well!

Add in some Onion Skirlie for extra brown.

I'm afraid that sounds like bollocks to me.

Haggis, tatties and neeps is a workers meal. Haggis is a very old type of sausage made from the inside bits of a sheep oatmeal and a few spices, a food that came from the fields that the subsistence farmers of Scotland worked.

It is traditional to eat haggis on the 25th January to commemorate an Ayrshire farmer and poet. The dish is typical of what he and his neighbours would have eaten after a day out labouring on their land and no doubt would on occasion have washed it down with a dram or three.

Why not keep it simple? Remember Burns by eating the food that he ate, simple, nourishing and wholesome. Adding sauces and little garnishes is like doing a hip hop version of Ay Fond Kiss.

The ingredients are potatoes and swede, and some butter. It doesn't even say salt and pepper, so I hope that's simple enough!

Fire it out of a cannon. 

Simple enough .

Should really be turnip (neeps) though.

I like plenty of black pepper on the keeps, it takes the edge off the sweetness.

You sure about that?

https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jan/25/neeps-swed...

Yup.

I'm Scottish, I grew up in Ayr and I'm a descendent of Rabbie's brother, Gilbert.

When I lived in Finland, this for some reason used to come up from time to time with my American friend, probably because at some point she was talking about rutabaga and I had no idea what she was going on about (at first I mixed it up with a Winnebago which is something entirely different!). This turned out to be swede, but when I asked Diane what they call turnip she got very confused and muttered something about animal food. In the end we just decided that vegetables and salads were best referred to in Finnish to prevent Anglo-American confusion, so neeps is clearly "lanttu". I'm sure that will help everyone!

Neeps are swede, turnips are turnip. The confusion is taking the Scottish 'neep' and applying it to the English turnip.

Abney and Teal have a lot to answer for.

Neep!

I microwaved some veggie haggis only this week. It cooked well, tasted like standard haggis but I'm not recommending it as a delightful meal. Haggis is dull but it is filling.

Mix it with tortellinis. Or put it on pizzas.

A carb/fat combo that will make the needle on your diabeto-meter jump, but totally worth it.

Boil it, let it cool, open kitchen window, hurl it as far as you can. Close window.

Lolz. Not a fan perchance?

In reply to Eric9points:

The Finnish components of my family decided, despite their initial scepticism, that they rather liked haggis, neaps and tatties tonight. I pointed out that it was, as you had earlier described it, boring northern peasant food so much like most Finnish "cuisine".

Dislike for the grammatical error !

Microwave.

My brother-in-law makes haggis, of the Venison variety, and he also microwaves it. Other methods take too long and the result is no different.

Only variations, haggis lasagne (50:50 with beef mince is good) and haggis pizza.

In the North East of England, Turnips were always big and orange/yellow and we carved turnip lanterns out of them for hallween.  I'd never seen one of those poncy little white things till I moved to Hertfordshire in 1984.

Lots of info on how to cook hagis on here but no info on how best to catch it ?

You made your turnip lanterns out of swedes, then.

Most of my friends here in South Yorkshire refer to swedes as turnips, unless they happen to be gardeners.

Yes you are quite correct, the distinction is somewhat south of the border.

I have a vague recollection that the white turnip was introduced only as pig feed, and therefore only eaten by the truly poor in the middle ages.

Of course now, baby white turnip, flash roasted are de rigeur at a ** restaurant.

You left a space between your last word and exclamation mark! Tut. Tut. Tut.

Oh, I cooked mine last night in the oven but it must have been off as I feel a tad under par today (must have been the haggis, not the quantity of beer and whisky I consumed)

oh dear

It strikes me that sausages and haggis might be similar in nature/origin, in being a means of eating protein from animals in a more palatable way than when they're in their more natural form.     

Haggis and cheese toastie. Fry it first. Also good with black pudding.

 Aleister Crowley, a mountaineer and the "Wickedest Man in the World", apparently took a visiting Italian out on a haggis hunt, during which they shot an unfortunate sheep.

Someone mentioned turnip lanterns further up - a traditional lure, perhaps?