15:01, 23 Aug 2023, author: Ermakova M.

Sausage with heart

Name: Sausage with heart
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4
Cuisine: European
Ingredients: Pork - 250 g (undercuts); Beef heart - 0.5 pcs.; Salo - 50-100 g; Garlic - 3 cloves; Salt and pepper - to taste; Dried thyme - 2 pinches; Ground hot pepper - 2 pinches; Salted intestines - 1.5 m

Sausage with a heart is a delicious meat dish that you can garnish according to your taste.

Photo source: 123rf.com/profile_tycoon751

Sausage with a heart is a very tasty meat dish that you will surely succeed even the first time if you carefully follow the steps of the recipe. I advise you to add piquant flavors to the dish: garlic, ground hot pepper, as well as bright spices - dried thyme.

Salted intestines can be purchased at the market or in the butcher's shop if ordered in advance. You can also buy them in the online store. Add pork fat to the sausage, based on the fat content of the undercut (brisket): if it is fatty, then add less fat, and vice versa. Be sure to cut off the skin from the underline.

Many chefs advise adding onions to sausage with beef heart, but do this only if you do not plan to freeze the semi-finished sausage product, as onions give the meat product an unpleasant flavor when frozen.

Sausage with heart

Кухня: European, закуска, калории: 187, время приготовления: 04:10

Ингредиенты

Pork - 250 g (undercuts)

Beef heart - 0.5 pcs.

Salo - 50-100 g

Garlic - 3 cloves

Salt and pepper - to taste

Dried thyme - 2 pinches

Ground hot pepper - 2 pinches

Salted intestines - 1.5 m

Рецепт

1. We will definitely cut off fat from half of the heart - its taste is bitter. Rinse, cut off the veins, films from the heart, cut into portioned cubes. We will do the same with meat and lard.

2. Peel the garlic cloves and pass them through a meat grinder with meat products, turning everything into minced meat. Salt, pepper and add ground red pepper and dried thyme. Thoroughly mix the minced meat and leave for 2-3 hours in the refrigerator for flavoring.

3. Using a special nozzle, fill the washed intestines by tying one end. When the minced meat enters the intestine, we pierce it with a needle, releasing air. Remember that the intestines do not need to be filled tightly, otherwise the sausage will burst. Let it be better half-empty, but whole! When the minced meat is over, distribute it throughout the intestine and tie the second end, punching and releasing air. In this form, sausage with a heart can be frozen in the freezer.

4. But we will fry it right away. To do this, heat the pan with a small amount of vegetable oil, reduce the heat to a minimum and place the sausage in the pan. Cover and cook on one side for about 10 minutes.

5. After that, turn over to the other side and fry the same amount of time.

6. Put the hot sausage on a dish and serve it with preservation and hot pickled peppers.

7. Don't forget the mustard!

8. Enjoy!