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    Home » Meat and Game

    Smoked Heart Sausage

    Published: Jan 22, 2019 Modified: Feb 20, 2023 by Alan Bergo This post may contain affiliate links 2 Comments

    Jump to Recipe Print Recipe

    This rich, smoked sausage made from ground hearts was a special course on a winter tasting menu. It's a fun thing to make if you have a lot of beef hearts, or hearts from another animal you want to use up.

    Smoked lamb heart sausages
    The finished dish from my tasting menu with the smoked heart sausages.

    A while ago I was planning the menu for a dinner revolving around lamb, which was going to take the shape of 3 separate courses dedicated to the animal. The first course in a menu like that I usually like to include offal, to convey the importance of whole animal butchery and how creative you can get working with the odd parts.

    I wanted to make a sausage for the dinner, but out of offal. I've made liver sausages, and they're good, but I wanted to see if I could make a type of emulsified sausage like mortadella out of lean tongue.

    Unfortunately the tongues turned out a little hard to emulsify, but I had some hearts laying around too, so I played around and worked a good braunshweiger-y type of link out of them. I thought it was a great sausage, and if you don't know, it's hard to tell that it's made exculsively using hearts, a good thing for budget-minded chefs who like to shop the sale bin with meat purveyors to watch food cost here and there.

    Smoked lamb heart sausages
    Two differnt sausages from my testing batches, it took a while to get the right method down to keep the heart nice and juicy.

    Keys to a good heart sausage

    The key with these, revolves around 2 things: not overcooking them, and adding a binder, like cornmeal, or milk powder. Milk powder is more widely used and gives a firmer bind, but toasted cornmeal adds a great depth and rustic texture.

    You should know too, it can also be a little tricky to make an emulsion in a food processor using meat if you haven't done it before, so reading the directions carefully and working in small batches will help ensure a good, juicy bite with these heart weiners. For added flavor, I really suggest cold smoking them to get the full effect.

    For the tasting dinner, and the finished dish, I griddled these with lamb lard and served them with hot horseradish sour cream, and root vegetables fermented with wild carraway, brasied with a little butter and lamb stock until tender. Want the recipe for the fermented vegetables? I have the recipe posted here.

    Smoked lamb heart sausages

    Smoked lamb heart sausages
    Print Recipe
    5 from 1 vote

    Smoked Heart Sausage, Like a Braunshweiger 

    A delicate sausage made from lean heart, cold smoked to taste like braunshweiger. Yields 3.5 lbs or 28 2 oz small sausages
    Prep Time1 hr
    Cook Time15 mins
    Total Time1 hr
    Course: Appetizer, Snack
    Cuisine: German
    Keyword: Braunshweiger, Charcuterie, Heart, Sausage
    Servings: 14 Servings
    Calories: 48kcal
    Author: Alan Bergo

    Equipment

    • 1 Meat Grinder

    Ingredients

    • 2.5 grams pink salt
    • Tiny Splash brandy
    • 15 grams salt roughly 1.25 tablespoons
    • 125 grams heavy cream cream
    • 18 grams milk powder roughly 1.5 tablespoons or substitute 100 grams toasted cornmeal
    • 2.5 teaspoons baharat spice or quatre epice
    • 3.5 grams powdered mustard ½ tablespoon
    • 1.5 grams fresh ground black pepper 1 teaspoon
    • 50 grams egg yolk 4 yolks
    • 3.5 lbs lamb hearts or another heart, like beef

    Instructions

    • Cut each heart in half and remove any chewy looking arteries, all you want is meat and fat here. Cut the hearts into pieces that can fit in the meat grinder, then combine with the salt and brandy and  marinate overnight. The next day, drain the hearts then freeze for 30 minutes. Grind the hearts through the fine die of a meat grinder, then mix with the egg yolks, baharat or quatre epice.
    • Working in small batches, puree the mixture in a food processor, drizzling in the cream to form an emulsion. When all the meat and cream has been used, transfer the heart mixture to a bowl and mix with the cornmeal or milk powder. Case the sausages and tie off into 1.5 ounce lengths, then cold smoke for 30 minutes, or as long as you like. The sausages must be served med-med rare for the best result.

    Notes

    I make this with heart, but you could also make it using liver. 

    Nutrition

    Serving: 4oz | Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 493mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.1mg

     

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    Reader Interactions

    Comments

    1. Juan Moore

      April 14, 2020 at 8:58 am

      The instructions call for Brandy without a quantity. Brandy is not listed in the ingredients.

      So, here I sit in isolation with a chopped up heart. Improvising sausage is pretty scary.

      Please proof recipes thoroughly.

      Reply
      • Alan Bergo

        April 14, 2020 at 9:28 am

        Hi Juan, thanks for letting me know. I adjusted that, just a tiny splash. The brandy has nothing to do with the emulsification, bind or mechanics of the sausage, and is really just a luxury. If you don't have any, you'll be fine. Unlike other sites, I have a full time job, and I do my best to proof everything, but it happens:) A

        Reply

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    Chef Alan Bergo

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