Burns Night Haggis, Neeps & Tatties
Burns Night is a commemoration of the life and work of Scottish poet Robert Burns. A celebratory supper is held each year on 25th January, and typically includes a haggis, Scotch whisky and a recital of Burns’ poetry.
Traditional haggis is a nourishing combination of minced lamb’s ‘pluck’ (heart, liver and lungs) and beef together with oats, onion and spices. Although commonly associated with Burns Night, and served with neeps (swede or turnips) and tatties (potatoes), variations of haggis are commonly incorporated into the meals of Scots all year round, including burger patties and pizza toppings.
Ensure the haggis reaches 75° and should be held at this for at least 30 seconds.
Haggis is usually purchased pre-cooked and therefore simply requires reheating, and can be done so through baking, boiling or microwaving. The food hygiene regulations in England, Wales and Northern Ireland vary to that of Scotland, so the recommended cooking temperature of your haggis may differ depending on where it was produced. In Scotland, the cooked temperature for reheated food is 82°C, whereas in England, Wales and Northern Ireland it’s 75°C, and should be held at this for at least 30 seconds.
We ordered our haggis from Patricks of Camelon in Falkirk, Scotland. As the ‘champion haggis makers’ banner above their shop door reads, they pride themselves on this particularly – their haggis won gold from the Scottish Federation of Master Butchers in the first year of its creation, and has won 1st and 2nd prize in the Haggis World Championships since.