Chicken Sausages with Hearts and Cheese

1. 1 Chicken breast filletpack 800 g ≈ $7.23 145 g
2. 2 Chicken heartspack 500 g ≈ $2.50 85 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Khmeli-suneli 2 g
5. 5 Curry powder 2 g
6. 6 Nutmeg to taste
7. 7 Ground black pepper 1 g
8. 8 Hard cheesepack 200 g ≈ $2.70 15 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the chicken¹ breast and blend it into a smooth purée with garlic³, salt, hreli (or a mix of coriander and fenugreek), curry powder, nutmeg, and black pepper.

2. Trim the beef heart of membranes and fat, then cut into 4 pieces.

3. Grated the cheese on a box grater.

4. Mix the ground chicken¹ with the heart pieces and cheese until fully combined.

5. Shape the mixture onto food wrap, roll tightly into sausages, twist the ends, and tie with kitchen twine.

6. Poach the sausages in boiling water over low heat for 25 minutes until firm—no pink should remain inside.

7. Cool for 5 minutes, remove the wrap, and slice.