| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Antony’s, Scotland |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Haggis |
| 1 |
lb |
Minced pork |
| 1 |
lg |
Onion finely chopped |
| 1 |
|
Garlic clove; finely chopped |
| 1 |
tb |
Chopped flat leaf parsley |
| 1 |
ts |
Chopped fresh sage |
| 1 |
|
Egg |
| 1 |
|
Thick slice white bread; crumbled |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Roughly chop the haggis and combine with the pork. Cook the onion, garlic,
and sage for 2-3 minutes until softened. Leave to cool.
Once cooled, mix with the pork and haggis, add the egg and breadcrumbs and
season with salt and pepper.
The mix can now be shaped into 4 x 6-8oz patties about 1inch thick. The
patties can now be cooked by either grilling (perhaps on a barbecue) or
pan-frying for 6-7 minutes on each side until completely cooked through.
Serve in a burger bun with your favourite relish.
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