- Mar 3, 2008
- 102
- 10
Howdy folks... I get a half cow from a local farmer here every year and I've got a few beef hearts in the freezer. From what I gather they are pretty lean, a bit tough but have great flavor. Was thinking sausage would be a good way to use them.
Can anyone offer a recipe or advice here? Should I just count them as lean beef and add the appropriate amount of fat?
Can anyone offer a recipe or advice here? Should I just count them as lean beef and add the appropriate amount of fat?