• Scottish Champion Haggis
  • Scottish Champion Haggis

Officially Scotland's Best Haggis!

Scottish Haggis Champion 2015/16

Our traditional haggis has a course texture with rough oatmeal and onions with a medium heat level of pepper and spice.

£10.00 Per Kg

Our haggis is a perfect blend of lambs offal, beef liver, beef fat and stock. What makes ours different to the competition is the high level of meat compared to fat and just the right amount of  oatmeal and McCaskie’s secret blend of peppers and spices mixed with lamb stock, resulting a rich full flavoured, creamy haggis with a spicy kick but long persistent finish.

Perfect served in the traditional manner with neeps and tatties , or in our haggis beef olives or stuffed inside chicken wrapped in bacon in our Highland Chicken.

Have you tried making Haggis nachos? Simply heat the haggis in our Verstegen pepper sauce and pour over tortilla chips then top with cheese and place in a warm oven or under a medium grill for a few minutes 'til the cheese has melted. Deliciously different.

Nigel's Top Tips
Haggis is the hero of any Burns’ Night celebration. To help show the great chieftain of the pudding race in all its glory, award winning family butcher Mearns T McCaskie has some top tips for supper success.
Here are Mearns T McCaskie owner Nigel Ovens’ top five tips for preparing your haggis:

Remember your haggis is already cooked and only needs thoroughly re-heated.  

To do this, wrap the haggis tightly in tin foil and place in a large saucepan of cold water. 

Simmer gently for 45 minutes per pound (100 minutes per kilo) but make sure it does not boil as this may burst the skin

If you would rather use an oven to cook your haggis place it, again wrapped in tin foil, into a casserole dish with a little water and heat at 190°C (gas mark 5) for approximately one hour until piping hot

When ready to serve, remove from the foil and drain off the excess water

All that’s left is to plate up your haggis for its starring role and pipe it in!

The best haggis is moist, firm and flavoursome and every butcher has their own method. We have worked to perfect the secret blend of spices in our haggis recipe which was created by my grandfather Mearns T McCaskie more than 80 years ago. Whether you are planning a traditional Burns’ Supper or something more adventurous, quality is absolutely key when it comes to your main ingredient.

Burns with a twist
If you’re looking to host a Burns Supper with a difference then why not try haggis bon bons as an alternative – these little delicacies have proved a popular choice with McCaskie’s customers.

Ingredients

1 Mearns T McCaskie’s award-winning haggis 1 bag of breadcrumbs 3 tbsp flour (for coating) 1 egg – beaten. Vegetable oil

Method:

  • Shape the haggis into individual balls, approx 1 inch/2.5cm in diameter, ensuring they are tightly packed
  • Roll the balls in plain flour, dip in beaten egg mix and then coat in breadcrumbs.  Repeat egg and breadcrumb for good covering
  • Deep fry in saucepan for around two minutes until golden brown and then serve and enjoy!

Mearns T McCaskie, in Wemyss Bay, scooped a series of awards for the quality and taste of its haggis last year including the  HaggisFest’s Golden Haggis Award, which is judged by food and drink experts and the People’s Choice Award, which is judged by the public.

The company also secured the title of ‘Scottish Haggis Champion’ at the Scottish Craft Butchers Awards.

Read The Address to a Haggis by Robert Burns

 

 

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Scottish Champion Haggis


Price: £1.35
Ex Tax: £1.35
Product Code: H
Availability: In Stock

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