Although these Grants Haggis tins are not as tasty as a fresh made haggis, these are the best tinned Haggis I've tasted so far. Whether you've never had Grants of Speyside haggis before, or you're a long term fan; it's important that you know how to cook haggis correctly, and of course find new ways to enjoy our national dish. You can buy our haggis here. How do you cook haggis safely? Not bad at all, I honestly expected much worse. I have Scottish friends so I've tasted the real McCoy a few times. It does have a nice flavour, obviously being in a tin you can't expect it to be the same as the butcher's version, but on the whole it is not bad at all. I'd buy it again. As the business expanded and developed, Grant’s relocated to Ayrshire in the heart of Burns Country. Today continue to make our products from fresh, local produce and our commitment to creating delicious, top quality food remains at the centre of everything we do. This is a very convenient product if you live in a country where Haggis is unheard of! Sometimes you can't help craving Haggis with mashed potatoes, turnips and gravy. You might want to add a bit of extra pepper. The quality of the meat is decent, but not quite the same as a freshly made Haggis from the butcher.

Prep your haggis by slicing your pudding into 1.5cm slices and remove the synthetic casing. Top tip: if you plan on freezing your haggis, slice it first and then use it as you require. For over 100 years Grant’s have created the finest quality haggis from a traditional Scottish recipe. This tradition of excellence has been handed down through the generations and Grant’s pride themselves on using only the highest quality ingredients to produce an authentic ‘Taste of Scotland’. Grant’s was founded in 1885 by two brothers who set up a family butchers shop in Glasgow. Boil - From Chilled. Wrap the haggis (with casing and clips as found) tightly in tin foil. Place the haggis in a large pan of boiling water so that the haggis is just covered in water. Bring to a bubbling boil and then reduce the heat and gently simmer for 45 minutes. Top up with more boiling water if required. Once ready, remove from the pan and carefully remove the tin foil. Carefully slice open the haggis casing to serve the steaming hot haggis.; Cooking Instructions - General. Important - This is a raw product and must be fully cooked prior to consumption. Prior to cooking remove haggis from outer bag.Although the tinned version might not be the best one, it is the best option when you live far away, and it lasts longer. As a Scot abroad, people are always nervous of trying haggis and are determined it can't taste good. Nonetheless those that have tried it have loved it.

All Grants products are free from artificial colours, flavours and preservatives, ensuring we provide you with delicious food and meals which are as good as homemade. Ideal for those craving a touch of home and the large tin will be bought by me for the next Rabbie Burns night, so I can finally celebrate with friends. Very happy to see it here for sale! Now living in Spain, Haggis is very hard to come by. These tins are a very good way to have it on hand when you want it. It is rich and tasty and convenient. More pepper is definitely necessary, although I am a pepper fan. It cannot compare to other varieties, but for a tinned product it's good. I never tried freshly made haggis, but a really enjoyed this one. I fried it for some time, just to heat through. It is outmeally, has some hint of spices. V. satiating.Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. I have been in Scotland 2 years ago what a wonderful place! and I tasted many haggises in the highlands... I love it! In Italy, it's impossible to find, of course, so this tin is perfect for haggis' lovers around the world. It's very easy to cook: open the tin, put in a pot and heat! After a very short time, you can have the real Scottish taste at home. It's very good with smashed potatoes: the sweetness of potatoes is perfect with the strong taste of the haggis.

It definitely cannot replace the real thing, but we both enjoyed it immensely and apart from the neighbors complaining about the bagpipes escorting the haggis into the living room, it was a huge success.

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Grants are continually working on creating exciting new product recipes to add to our range, from traditional Scottish dishes to internationally inspired cuisines. If you have suggestions let us know. Ever since I hear first horror stories about Haggis as child, I knew any food can't be that bad and I wanted to taste it. Now years later I finally got a chance to buy it in tinned form and I was right. In Finland we have similar product made with liver and rice, so as I was already ok with the idea of eating organs instead of meat. This has much more gamey taste than our liver cassarele, but there is a strong spice I'm don't quite like. It might be coriander.