Winter

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

Pan-fry the sliced haggis on medium heat until it reaches an internal temperature of 71˚C (167˚F)