Wash the heart, trim all fat and remove arteries.

Soak in cold salty water for a half hour.

Drain and pat dry.

Brush the outside of the heart with oil and sprinkle the entire heart with salt and pepper to taste.

In a bowl, combine the breadcrumbs, sausage, sage, and parsley.

Fill the inside cavity with the breadcrumb mixture and tie or skewer the heart back together.

Roll the heart in flour, then braise it in a hot frying pan with oil, until the heart has a golden brown colour.

Transfer the heart from the frying pan to an oiled smoker rack.

Smoking Method:

Preheat the Bradley Smoker to 120°C (250°F).

Using Hickory flavour bisquettes, place the rack in the Bradley Smoker and smoke/cook for up to 8 hours. You may wish to turn the smoke generator off after 4 hours, but continue to cook.

If desired, make a thin gravy out of the remaining flour and grease from the frying pan to serve with the heart.