Haggis is a traditional starter served (in East Europe) on Easter. The traditional recipe includes minced lamb innards encased in a lamb’s stomach with tons of fresh green onions, garlic, dill and parsley.
It is not Easter yet so i couldn't find lamb stomach or innards so i made Chicken Haggis. It is perfect for people who don't like lamb meat and it is lighter which is always a plus. Try it out!
- To start i put the liver in a pot to boil, without salt, and hearts and gizzards in another one, also to boil.
- I boiled three of the eggs.
- I finely chopped onion, dill and parsley.
- I strained liver, gizzards and hearts before i started chopping them into tiny pieces. If you have a meat grinder it will go faster, but if chop them by hand the consistency will be better.
- I sauteed the onion in a tablespoon of oil.
- I a big bowl i added the meat, sauteed onion, dill, parsley, 4 eggs, salt and pepper. I mixed every thing very well together.
- I covered a loaf tin with baking paper. I put one layer of haggis mixture and arranged the three eggs boiled previously.I covered the eggs with the rest of my mixture and put it in the preheated oven for 30 minutes.
- After it passed the toothpick test it is done.
- Serve it with fresh green onions, garlic and radishes.
Enjoy your meal!