Question 1

Traditional Haggis is boiled in a casing, since this is in a can how do you prepare/cook it?

Accepted Answer

You can simulate the traditional experience as follows:

1. Line 2 quart/litre lidded casserole with a simple shortcut pastry. I use Safeway or Pillsbury rolled pastry sheets that I buy at the store - it's quicker and just as good; but you can make your own if you prefer. 
2. Empty the contents of the tin into a mixing bowl. If the haggis filling is stiff, loosen it up with a heavy wooden spoon or warm it in the microwave for a couple of minutes; just enough to make it easy to work with. 
3. Spoon the haggis filling into the centre of the pastry-lined casserole, then fold the sides of the pastry over it. Or if there is too much filling to do that, place another pastry sheet on top of the filling, tuck it down on the inside of the lower crust, and *then* pull the sides of the lower crust inward over the the top crust. 
4. Seal the join of the top crust, or of the bottom-over-top crust, with a little gently beaten egg white. 
5. Place the lid on the casserole and bake at 350 degrees F until the haggis is heated through and the pastry is cooked. 
6. If desired, place an oblong pan of hot water on the rack beneath the casserole. This will help the crust stay white and moist as it bakes, so that it looks more authentically like a casing; but it's purely option.

Using the lid to the casserole is important, though, so that the top and bottom crusts cook somewhat evenly. Otherwise, the top crust could be ready before the bottom crust is fully cooked.

I usually leave the haggis and its faux-casing in the casserole, but you can try turning it out onto a serving plate, surrounded by heaps of piping hot neeps and tatties.

Let it cool for about 15 minutes first (with the lid removed, to avoid condensation on the top crust); then cover it with the serving plate (pre-warmed, ideally), and invert all until the haggis lets go of the casserole and rests on the serving plate – just like you were unmoulding a gelatine, traditional pudding, or upside down cake.

Of course, if the bottom crust just doesn't want to let go of the casserole dish, don't force it; but turn everything right side up again and just serve it out of the casserole dish.

If your unmoulding is successful, be sure to keep the haggis warm in the oven on low heat, covered with foil or a tea towel, until you're ready to serve it; or, if your serving dish is microwave-safe and your MW oven is large enough, you can always warm up up therein.  But keeping it warm in the conventional oven would be the better option.

Question 2

why is there no ingredient list nor a nutrition list???

Accepted Answer

Allergen Information
Allergens can be found in the ingredients list

Contains Oats

Ingredients
Allergy Advice: For allergens see highlighted ingredients

Lamb Lobes (45%), Oatmeal (19%), Water, Suet, Onion, Salt, Spices

Nutritional Data
Typical Values	(as sold) Per 100g
Energy	878 kJ / 210 kcal
Fat	10.7g
Of which saturates	4.9g
Carbohydrate	16.9g
Of which sugars	2.8g
Fibre	2.3g
Protein	10.4g
Salt	1.1g

Question 3

What kind of sauce and brand do you eat with it?

Accepted Answer

It doesn’t really need sauce. Just eat it with mashed potatoes and cooked rutabaga or turnips. It doesn’t really need much else. Maybe a dash of hot sauce or something if you’re trying to make it spicy.

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