Braised Sausage Stuffed Lamb Hearts

5 from 1 vote

Braised Sausage Stuffed Lamb Hearts

Lamb or goat hearts stuffed with sausage and braised with tomato and wine is a delicious way to serve hearts anyone will enjoy. Serves 2 with leftovers

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Keyword: Goat Hearts, Lamb Hearts

Servings: People

Calories: 623kcal

Ingredients

2 lamb or goat hearts
4 oz lamb or goat sausage, or your favorite sausage This is an approximate amount and may vary depending on the size of your hearts.
1 tablespoon lamb fat or cooking oil
2 oz finely chopped yellow onion
1 large clove of garlic grated or finely chopped
1 cup tomato sauce or pureed canned peeled tomatoes, strained of their seeds
1 cup lamb or goat stock or water in a pinch
¼ cup dry white wine
Kosher salt and fresh ground black pepper

Serving

Mashed potatoes or your favorite starch
Wilted greens like spinach or kale
Fresh cut chives to garnish, optional

Instructions

Cut half an inch off the top of each heart to expose the chambers that will be filled. Inspect the lamb or goat hearts and rinse the inside with cool water if needed. Stuff the chambers of each heart with small nuggets of sausage until you’ve filled it as much as you can.
Season the hearts with salt and pepper, then, in an oven-safe pot they will fit in snugly (roughly 2 qt capacity) brown the hearts gently in the oil for a few minutes, turning once or twice.
Add the onion and garlic, cook for 5 minutes more or until translucent, then add the wine and reduce by half. Add the tomato puree and stock, bring to a simmer, then cover and bake for 3 hours at 325 or until the hearts are very tender.
From here, the hearts can be served straight-away, but they’ll benefit from resting overnight. Before serving, skim off as much fat as you can from the braising liquid (this is easier to do after it’s chilled as it will solidify slightly).
Assess the consistency of the braising liquid, it should be slightly thickened like gravy, if it looks loose to you, cook the pot with the lid off for 10-15 minutes at a brisk simmer to reduce and concentrate it until it looks good to you.
To serve, remove the hearts from their liquid, carefully slice into ½ inch thick pieces with a sharp knife. In wide plates or entrée bowls that can accommodate sauce, put down a spoonful of mashed potatoes

Video

Notes

This is a good dish to make and reheat. Just like a stew, it improves with flavor overnight.

Nutrition