My husband brought me home a pad of chicken hearts… I am fortunate in that I love heart. I’m not keen on liver, or tongue (gag) but I do love heart. Beef heart, chicken heart, yes, I love it.
But when he brought me home two pounds worth of chicken hearts, I was a little intimated on what to do with THAT much heart, after all it weighed two pounds! I decided to run an experiment, using a recipe from my old La Leche League cookbook, and here’s what I came up with:
- 2 pounds heart
- 6 ounces nitrate-free bacon
- 4 mushrooms
- 1/2 teaspoon basil
- 2 teaspoons sea salt [affiliate link]
- 3/4 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder [affiliate link]
- 1/2 teaspoon onion powder
- 1 teaspoon fennel seed, crushed
I ground the heart using my Kitchenaid and its grinder attachment. I also ground the bacon. I pushed two mushrooms through to clear the grinder of the meat. I mixed the meat up, and reground again. I pushed the last two mushrooms last to push out the rest of the meat.
Add all the ingredients listed. Place in a bowl with a lid, let this set in the refrigerator for 24 hours.
Form the mixture into small meatloaf shaped logs and bake at 250°F for four hours. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled. Slice with a sharp knife and serve as you would salami.
This recipe was included at Divine Health’s Offal & Odd Bits Challenge.
- 2 pounds heart
- 6 ounces nitrate-free bacon
- 4 mushrooms
- ½ teaspoon basil
- 2 teaspoons sea salt
- ¾ teaspoon pepper
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon fennel seed, crushed
- Grind the heart using a Kitchenaid and grinder attachment – you may also use a food processor. Grind the bacon, use two mushrooms to push through and clear the grinder. Mix together and regrind for a second time using last two mushrooms to clear the grinder.
- Add the remaining ingredients, mix.
- Place in a bowl with a lid, allow to set in the refrigerator for 24 hours.
- Form the mixture into small meatloaf shaped logs.
- Bake at 250°F for four hours.
- Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled.
- Slice with a sharp knife and serve as you would salami.
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