Buttercross Haggis- a Shropshire twist on a Scottish classic

January can often be a little bleak, but a light at the end of the tunnel for us Burns night, and that means Haggis.

While we can’t claim to be an authentic Scottish manufacturer of this delicacy, we think our Shropshire twist on the traditional haggis is more than at home on a plate with Neeps & Tatties, with a large Scotch to wash it down for Burns Night. We’ve delicately blended traditional spices, oats, pork offal and dry cured bacon bits to give this haggis a taste of Buttercross.

How do you cook it?

The Best Way

Oven Cook for 1 hr 45 minutes at 100°C in it’s packaging

Our haggis is supplied in an ‘ovenable’ tube. All you have to do is pre-heat the oven, put the haggis (still in it’s packaging) into a baking tray and cook for 1hr45 minutes. Once done, remove from the oven, cut open the packaging with a knife and serve. We like this method because the low and slow cook helps the natural fat in the meat blend with the spices and create a haggis that’s really full of flavour. Do not exceed 100°C as the plastic skin may split.

The Alternative Way

Use the Haggis as stuffing

This haggis is perfect for stuffing into chicken or pork to give them a bit more flavour. Make sure whenever stuffed into a product that the haggis (and other meat) is piping hot in the centre.

The Quick Way

Remove from packaging and roll into 4-6 equal sized ‘balls’- Cook at 180°C for 30 minutes, ensure piping hot in the centre.

If you’re running short on time, you can remove the haggis from the packaging and roll into balls (just like stuffing). With no plastic sleeve to worry about, you can whack these right up to 180°C and cook for 30 minutes to have them ready. Ensure that haggis balls are piping hot in the centre if using this method.

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