Pork Haggis

  • Difficulty: Difficult
  • one hour and 30 minutes
  • 8 servings

Haggis is a traditional savory pudding made of sheep innards. But here, we’ve replaced the main ingredient with pork and we’ve added meat and innards. We’ve added some sirloin, liver, heart, and kidney. We’ve spiced up everything with salt, pepper, allspice, and herbs and cooked the haggis in the oven to obtain a nice crust.

Ingredients Needed for Pork Haggis

12 ounces of pork sirloin
10 ounces of pork liver
salt
6 eggs
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 onion, chopped
1 spring onion, chopped
7 ounces of pork heart
7 ounces of pork kidney
2 tablespoons of fresh dill, chopped
1 teaspoon allspice
2 tablespoons of fresh parsley, chopped
pepper
1 tablespoon butter
egg wash

How to Cook Pork Haggis

  1. Fill 2 saucepans halfway with water and place them over medium heat. Add a pinch of salt into the water.
  2. Add the sirloin and the organs (liver, heart, and kidney) in four different saucepans. Cook them for 30 minutes.
  3. In the meantime, heat a third saucepan over medium heat and fill it halfway with water.
  4. Cook 3 eggs for 10 minutes. When they’re ready, peel them and lay them in a large bowl.
  5. Heat the vegetable oil in a skillet over medium heat. Add the garlic, onion, and spring onion. Cook for 2 minutes.
  6. Take out the boiled meat, including the organs.
  7. Chop the meat thinly using a sharp knife. Move it in a large bowl.
  8. Add the onion mixture, remaining eggs, dill, all spice, parsley, salt, and pepper. Mix with a spatula until smooth.
  9. Grease the bottom and sides of a loaf tin with butter.
  10. Add half of the pork mixture. Add the boiled eggs on top of the mixture, and finish it with the remaining mixture.
  11. Spread egg wash on top with a brush. If you don’t know how to make eggwash, here is a quick recipe!
  12. Slide the tray into the oven for the next 50 minutes at 360 degrees F/180 degrees C!

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