18gramsmilk powderroughly 1.5 tablespoons or substitute 100 grams toasted cornmeal
2.5teaspoonsbaharat spice or quatre epice
3.5gramspowdered mustard1/2 tablespoon
1.5gramsfresh ground black pepper1 teaspoon
50gramsegg yolk4 yolks
3.5lbslamb heartsor another heart, like beef
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.