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Non-Cattle Specific Topics
Recipes & Cooking
What to do with beef heart
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<blockquote data-quote="Rafter S" data-source="post: 1305036" data-attributes="member: 21194"><p>Sounds like the Blood Sausage we made when I was a boy. I can't remember everything that went into it, but I believe it was the meat from the hog's head, along with the kidneys and heart, and of course enough blood to give it color. It was cooked three times by the time it was served. When we butchered the hogs they would first cook the meat, then grind it, mix it with seasoning and the blood, stuff it in the large casings, and then boil it. Then when you got ready to eat it they would slice it and fry it. Because of the blood it would turn coal black when fried. I could eat it okay, but don't miss it.</p><p></p><p>My folks were all of German ancestry. I assume the kaszanka is from some region of eastern Europe, or do you know?</p></blockquote><p></p>
[QUOTE="Rafter S, post: 1305036, member: 21194"] Sounds like the Blood Sausage we made when I was a boy. I can't remember everything that went into it, but I believe it was the meat from the hog's head, along with the kidneys and heart, and of course enough blood to give it color. It was cooked three times by the time it was served. When we butchered the hogs they would first cook the meat, then grind it, mix it with seasoning and the blood, stuff it in the large casings, and then boil it. Then when you got ready to eat it they would slice it and fry it. Because of the blood it would turn coal black when fried. I could eat it okay, but don't miss it. My folks were all of German ancestry. I assume the kaszanka is from some region of eastern Europe, or do you know? [/QUOTE]
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What to do with beef heart
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