How we prepare it
Peelhams organic Cheiftain Haggis is a large 1.25kg and in a natural beef stomach casing. It is rich in flavour and texture. We make it with simple wholesome ingredients including the traditional lambs offal (heart, lung, kidney and liver), beef offal (heart, kidneys and liver) and mutton flank to give it the smoothness. We use traditional organic Scottish pin-head oatmeal, fresh onions and a little bit of spice. Though eaten mostly to celebrate our national bard Robbie Burns (25th January) and now more often to celebrate St Andrew (30th November), it can be eaten all year round - particularly with a hearty breakfast or to stuff poultry or game.
How to cook your haggis
Wrap in silver foil, bring to the boil and simmer gently for 1hr and 15 minutes. Set your haggis 'free' by opening the casing down the middle and spooning onto plates served with mashed potatoes and neeps (swede or turnip) and with a whiskey butter sauce. Gently melt your butter and add whiskey to taste !