Tag Archives: chicken hearts

Chicken Heart Salami

Chicken Heart Salami Homemade

Chicken Heart Salami

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:

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.

Chicken Heart Salami

Recipe: Chicken Heart Salami Homemade
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the remaining ingredients, mix.
  3. Place in a bowl with a lid, allow to set in the refrigerator for 24 hours.
  4. Form the mixture into small meatloaf shaped logs.
  5. Bake at 250°F for four hours.
  6. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled.
  7. Slice with a sharp knife and serve as you would salami.

 
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