Macsween Haggis

This is a great way to prepare Macsween Haggis. I simply followed the recommended timing indicated on the package and used a Sous Vide machine with the temperature set to the internal temperature of the Haggis recommended by Macsween. If you are not ready to serve the Haggis after the recommended cooking time, just leave it in the Sous Vide at 165 until you are ready to serve. The result was superb - everyone said it was the best haggis they had ever had! Light and crumbly, with great texture and delicious taste.

Author

Nicholas Miller

Everything

Prep Time: 00:00

Recipe Time: 01:15

Temperature : 165F / 73.9C

Ingredients

• 454g. Macsween Haggis - as many as you need and can fit in your pot. When I tried this method I cooked 4 which was enough for 16 people.

Directions

1. Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.
2. Place the Haggis in a ziplock bag and remove the air using the water displacement method.
3. Place bag with Haggis in the water bath and weight down with a suitable weight in another bag.

1. Cut open the haggis and place the contents on a serving platter
2. Drizzle a little single malt scotch of your choice over the Haggis before serving.