Haggis HELP!!!

[13 DJP]

Evening Chums

Can someone help me please. I`m about to cook a haggis, now we`ve done this loads of times and no problems.
Wrap in foil in a tray with a little water in for about an hour-ish

Now my predicament is this, I have a couple my Mum brought us back from Scotland and it seems to be wrapped in thick plastic with metal ties and a piece of string

Normally I would remove any plastic and cook it in the skin, but this doesn`t seem to have any skin only the plastic!

Has anyone ever seem one like this before? Am I ok to cook it in the oven inside foil, in this plastic "skin"?

Many thanks in advance
Dave

[sherman]

DO NOT REMOVE IT FROM ITS SKIN (PLASTIC)

Wrap it in foil tightly so that it resembles a christmas cracker (the ends make it easier to get out).

Place it in a pan of boiling water so that the water is only just covering the haggis. Boil for about 45 mins - 1hour depending on size.

Take out of water when ready unravel the foil and cut open the haggis and serve.

[13 DJP]

Cheers Sherman

I have now done this, but in the oven. I`m normally quite happy with what is the skin and what is not, but this one had me flumoxed!

[tenex]

A lot of haggis is now in plastic. I have never cooked it in the oven.
Good traditional haggis is always in 'skin'. (actually gut/stomach)
There is no need to wrap in foil providing it is placed in cold water and brought to a boil slowly.

Edited by tenex on Tuesday 13th December 20:50

[Shaolin]

I usually cut them into thick slices (sans plastic) and fry them, much quicker and I like the texture it gives.

[13 DJP]

Shaolin said:

I usually cut them into thick slices (sans plastic) and fry them, much quicker and I like the texture it gives.

Bloody hell, that`s an amazing idea
Definitely doing that next time

[Blown2CV]

13 DJP said:

Shaolin said:

I usually cut them into thick slices (sans plastic) and fry them, much quicker and I like the texture it gives.

Bloody hell, that`s an amazing idea
Definitely doing that next time

top tip... as an 'english-scot' i get one every year so will get right on this next time... perhaps even with a whisky reduction or sommat!

[Shaolin]

Blown2CV said:

13 DJP said:

Shaolin said:

I usually cut them into thick slices (sans plastic) and fry them, much quicker and I like the texture it gives.

Bloody hell, that`s an amazing idea
Definitely doing that next time

top tip... as an 'english-scot' i get one every year so will get right on this next time... perhaps even with a whisky reduction or sommat!

Glad to be of help. They're just fat sausages really. No need to add any oil as they are fatty enough, do them on a low heat with the lid on the frying pan (if you have one). The slices will probably fall to bits as they cook but they're non the worse for that, you can turn them over once before they do this.

[JM]

I've done it the past by just cutting the plastic off and emptying it into a pan and heating it all for a suitable time.
No need to faff around with tin-foil and water baths etc.

Or as above slice and grill or fry it.

[Wadeski]

If its in a sausage skin (not plastic!), wrap tightly in thin pancetta, tie, and bake. mmmm.

[ScoobyDood]

I mix haggis and sausage meat and use it to stuff the turkey