by largewhite » Tue Dec 11, 2012 8:22 pm
Hi, made the pies after first,slow cooking the meat, excellent results although I wish I had cooked the heart a little longer, not that it was tough but it wasn't as tender as I would have liked, and next time I will chop the liver and kidney instead of slicing them to improve the meat texture. All in all though a great result utilising the offal.
The remainder went into sausages, 50 percent minced pork with lots of fat, the remainder of the heart minced, the liver and kidney just roughly chopped, chopped onion, garlic, breadcumbs, salt and lots of black pepper. Just tried them, wow! Out of this world.
Regards, Lw
food is not a matter of life and death, it's more important than that.......gw