Oddley wrote:
In northern Europe, there is quite a lot of offal sausage made, usually with rice and spices, but this is normally pork offal, it will be interesting to see what you do with beef offal.
Why not try this old Swedish recipe: Lungmos (Mashed Pluck)? This recipe is from a cookbook from 1918:
1 pluck (heart+lungs)
A few onions, chopped
2 cups short-grain rice or barley groats (optional)
4 tbsp wheat flour
100 g butter
2 tbsp distilled vinegar
2 tbsp light syrup
Pepper, salt, marjoram
(2 cups dry breadcrumbs or rusk)
Soak the pluck in plenty of water overnight. Simmer in salted water with the onion and rice/barley if using, until done. Drain but save some of the stock. Finely chop the lungs.
Fry the flour in the butter, add stock to make a sauce. Season with vinegar, syrup, salt, pepper and marjoram. Mix with the lungs.
Option 1: Chop the heart and add to the rest.
Option 2: Slice the heart thinly, turn in the rusk and fry golden in butter for garnish.
Will serve plenty of people. Make it at your own risk.