Baked Mini Mixed-Organ Muffins

Ingredients

• 400 g — chicken liver
• 160 g — pork kidney
• 150 g — pork heart
• 100 g — pork tongue
• 60 g — medium hen egg — M (1 piece)
• 25 g — spring onion
• 10 g — fresh dill
• a pinch — table salt
• a pinch — white pepper
• a pinch — dried coriander

Preparation

I boiled all the organs for about 20 minutes with salt and 2 bay leaves, then blended them (they can also be chopped with a knife or put through a meat grinder), keeping a few whole chicken livers. I added the egg, spices, the chicken liver pieces, finely chopped spring onion, and fresh herbs, then spooned the mixture into 6 muffin molds and baked them for approximately 20–25 minutes at 200°C.

Notes

Recipe in pictures

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