Whole Haggis

1. Keep Haggis refrigerated until ready to begin heating 2. Put enough water in a pot to cover the Haggis by approximately 4 inches (about 9 cm) 3. Bring water to boil 4. Place the Haggis in the water 5. Reduce heat to less than a simmer. *Do not let the water boil again!* 6. Allow the Haggis to cook for approximately 1 hour; it should float to the surface of the water when it is nearly ready (use a probe thermometer to ensure that it reaches an internal temperature of 74˚C (165˚F)) 7. Keep the Haggis piping hot until you are ready to serve — leaving it in the water with the stove turned off should be fine *[cm]: centimetres *[˚C]: Celsius *[˚F]: Fahrenheit