Meatloaf

Lamb Haggis – A Traditional Recipe for Unforgettable Holidays

Every spring, when flowers begin to bloom and the sun makes its presence felt, the Easter celebration brings us together around the table. One of the emblematic dishes of this holiday is haggis, an appetizer that symbolizes tradition and the joy of spending time with loved ones. The recipe I will share today is simple yet full of flavor, and it will surely become a star on your Easter table.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 10-12

Ingredients
- 1 kg lamb or kid organs (without kidneys)
- 500 g pork liver
- 8 eggs
- 3 tablespoons flour
- 2 bunches green onions
- 2 bunches green garlic
- 2 bunches wild garlic
- 2 bunches dill
- 1 packet of haggis spices
- Salt and pepper to taste

Brief history
Haggis has deep roots in culinary traditions, being prepared especially during the Easter holidays. It is a dish that combines lamb organs with aromatic greens, offering a unique combination of textures and flavors. The origins of this dish are lost in the mists of time, but today it is beloved and appreciated by all who cross its threshold.

Step by step for a perfect haggis

1. Preparing the ingredients
Wash the lamb or kid organs very well under cold running water. Make sure to remove any impurities. Then, cut them into smaller pieces for even boiling.

2. Boiling the organs
Place the organs in a large pot with water and add a pinch of salt. Boil over medium heat and skim the soup as needed to achieve a clear liquid.

3. Boiling the liver
In another pot, boil the pork liver for about 15-20 minutes. It should be well cooked but not overdone, to avoid becoming dry.

4. Chopping the ingredients
Once the organs and liver have cooled slightly, chop them finely with a knife or use a food processor to achieve a fine mixture. This will help to homogenize the ingredients.

5. Preparing the greens
Chop the green onion, green garlic, wild garlic, and dill into small pieces. These greens will not only add a refined taste to the haggis but will also provide a note of freshness.

6. Mixing the ingredients
In a large bowl, combine the chopped organs, liver, greens, beaten eggs, flour, and haggis spices. Add salt and pepper to taste. Mix well until all ingredients are homogenized and have a uniform consistency.

7. Preparing the baking pan
Line the loaf or cake pans with baking paper so that the haggis will easily release after baking. This is an essential step to avoid any inconveniences when serving.

8. Baking the haggis
Preheat the oven to 180°C. Pour the mixture into the prepared pans and level the surface with a spatula. Bake the haggis for 30-35 minutes or until it turns golden and firm to the touch. A simple way to check if it is done is to insert a toothpick in the middle; if it comes out clean, the haggis is perfect.

9. Cooling and serving
After removing from the oven, let the haggis cool in the pans for about 10-15 minutes, then transfer it to a platter. It is recommended to let the haggis rest until the next day, as the flavors intensify and the texture improves.

Serving suggestions
Haggis can be served cold, sliced, alongside mustard or a fresh salad. Additionally, a slice of fresh bread or a baguette will perfectly complement this traditional appetizer. A bottle of red wine or a dry white wine pairs ideally with this dish.

Variations and tips
For a lighter version, you can replace part of the organs with ground lamb meat. This will bring a milder note, suitable for those who prefer gentler flavors. Also, experiment with other greens, such as spinach or parsley, to add extra color and flavor.

Nutritional benefits
Haggis is an excellent source of protein due to the content of eggs and organs. Lamb organs are rich in vitamins A, B12, iron, and zinc, essential for a balanced diet. However, it is recommended to consume haggis in moderation, considering its caloric content, which ranges around 250-300 calories per serving, depending on the ingredients used.

Frequently asked questions
1. Can I use other types of meat?
Yes, you can use pork or beef, but the taste and texture will change.

2. How can I store haggis?
Haggis keeps well in the refrigerator, covered, for 3-4 days. It can be frozen, but it is recommended to consume it fresh to maintain its texture.

3. Is haggis suitable for vegans?
This recipe is meat-based, but you can experiment with a vegan version using tofu or sautéed vegetables.

Now that you have all the necessary information, all that’s left is to put on your apron and unleash your creativity in the kitchen! Lamb haggis will surely become a favorite in your family, and the memories created around the table will always last. Enjoy your meal!