- Joined
- Jan 11, 2011
- Location
- Lawrenceville, GA
So I was snagging some boneless skinless thighs to make some Nashville Hot Chicken sausage (Thanks MisterChrister for the inspiration) and saw a bunch of chicken hearts sitting there too. Thought "I like chicken hearts so why not make chicken heart sausage??".
Not many recipes I found :crazy: and those folks that made patties out of it had a crumbling problem. So as to not waste I'm starting small with a 10lb batch :becky:. Going to play around with some dry milk to help binding and moisture and see what happens. Thinking of making it a green curry type as well and picked up some flavor at the asian market.
Here's one of the 4 packs of hearts I got and the green curry.
For the nashville thinking standard paprika, cayenne, hot sauce and then adding the pickles inside (which i've added pickles to sausages before). I'll also add in an onion since I like the fresh onion in sausages.
We'll see how it goes. Might grind it up tonight or tomorrow and then case up the following day.
Not many recipes I found :crazy: and those folks that made patties out of it had a crumbling problem. So as to not waste I'm starting small with a 10lb batch :becky:. Going to play around with some dry milk to help binding and moisture and see what happens. Thinking of making it a green curry type as well and picked up some flavor at the asian market.
Here's one of the 4 packs of hearts I got and the green curry.
For the nashville thinking standard paprika, cayenne, hot sauce and then adding the pickles inside (which i've added pickles to sausages before). I'll also add in an onion since I like the fresh onion in sausages.
We'll see how it goes. Might grind it up tonight or tomorrow and then case up the following day.