Simmer bourgourie in chicken stock with 1 unpeeled Spanish onion until tender; drain. Peel onion and chop finely.
Chop liver, heart and gizzard, and sauté in butter with finely chopped shallots. Combine bourgourie, chopped onion, giblets and chopped almonds in a bowl, and mix well. Add sage, salt and freshly ground black pepper, to taste, and stir into bourgourie mi