Keep Haggis refrigerated until ready to begin heating

(For a 3-4 lb Haggis)

1. Put enough water in a pot to cover the Haggis by approximately 4 inches (~9 cm) and bring the water to a boil
2. When the water is boiling, place the Haggis in the water and reduce the heat to less than a simmer
   CAUTION: Do NOT let the water boil again!
3. Gently heat the Haggis for approximately 1 hour - Haggis must be cooked until it reaches an internal temperature of 74°C (165°F) at the deepest section. Use of a probe thermometer is recommended. The Haggis will float in the water when it is ready
4. Serve and enjoy!

To keep the Haggis piping hot until you are ready to serve, just leave it in the water (with the stove turned off).