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Ingredients
- 1/2 pound of beef kidney
- 1/2 pound of beef heart
- 3 tbsp of paprika
- 2 tbsp of chili pwdr
- 1/4 veg. oil
- salt to taste
Directions
- Have your butcher grind kidney and heart.
- Start by mixing all ingredients except oil in an adequately sized sauce pan. Since meat is very dry, slowly add in oil before turning on heat.
- Mix well over medium heat, and allow to simmer on low heat for about 45 minutes. May need to add in more oil, since you don't want mix to "fry dry".
- I always use a Vienna warm dog (Koegel's are the best), Coney Sauce, diced onions, and mustard top the bun.
- Cannot get this in a resturant except in Flint, MI.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 387g | |
| Calories 484 | |
| Calories from Fat 154 | 32% |
| Total Fat 17.43g | 22% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.48g | |
| Cholesterol 983mg | 328% |
| Sodium 663mg | 28% |
| Potassium 1734mg | 50% |
| Total Carbs 20.52g | 5% |
| Dietary Fiber 12.9g | 43% |
| Sugars 3.22g | 2% |
| Protein 66.58g | 107% |
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