Scotland's most Awarded haggis.
Its rich and creamy, with a good level of spice.
McCaskie's stick version is very popular with caterers or those serving 10+ or slicing into portions.
McCaskie’s Haggis titles – three times Regional champion in 2015, 2017 and 2019, Reserve Champion in 2019, National Champion in 2015. Twice Haggisfest Golden Haggis Champion in 2015 and 2018 and four times Haggisfest People’s Choice Champion in 2015, 2016, 2017 and 2018.
INGREDIENTS: Lambs Offal (Lung, Heart, Liver), Ox Liver, Lamb Fat, Beef Suet, Water, Oatmeal, Dehydrated Onion, Rusk (Wheat Flour (Calcium Carbonate, Iron Niacin, Thiamine)) Salt,White pepper,Black pepper,Spices.
NUTRITIONAL INFORMATION: Typical values per 100g Energy 783kJ/187kcal, Fats 9.1g of which saturates 4.5g, Carbohydrates 12.9g of which sugars 0.1g, Fibre 2.5g, Protein 12.2g, Salt 1.3g
For breakfast or single portion slice to desired thickness and fry for 2-3 minutes each side or microwave on full power for 2 minutes covered with cling film. To cook whole: Wrap haggis in foil and place in saucepan of boiling water. Reduce heat and simmer for 45 minutes for 500g Oven Split case from end to end and open loosely. Place a small amount of butter on top of the exposed haggis.Wrap in foil and place in a pre heated oven for 45minutes at 160C/GM 3. Microwave Remove haggis completely from its skin and place in a microwavable bowl. Add a small of butter and cover with cling film. Heat on full power for 3 minutes. Remove cling film carefully, stir, recover and heat for a further 11/2 minutes. Allow to stand for 2 minutes before serving.