It’s inspired by Scottish haggis that I have never eaten. Well, the original is a round sausage made with sheep innards, boiled.
I have made it with chicken and cabbage instead of casing.
I had no idea what it would taste like. Maybe you wonder too. Then read till the end.
Toasted oatmeal, minced onion and minced cooked chicken liver and heart make the base. I also added a little ginger and garlic, tarragon and laurel, nutmeg, black pepper, paprika and sea salt for flavoring. Then for the fat a tbs of lard, two of neutral oil. Plus 2 tbs of brandy. Some hot water. Be generous in spices to avoid the smell. The paprika makes the aspect much more appealing.
Wrapped in blanched cabbage leaves.
I put them in plastic bags and steamed about 40 minutes. Let cool.
Reheated with carrots in some herb broth. And enjoy !…
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