11

votes

I Think I've Found an Excellent DeLIVERy Method

Answered on August 19, 2014
Created October 27, 2011 at 6:42 PM

I'm no epicure, but the taste of liver has become really tedious for me lately. The last time I stood salivating in front of the butcher's counter I noticed that they made a lot of different types of sausage in house. I asked the fellow if he'd make up a batch of custom sausage with 1/4 of the meat as beef liver and he said it'd be no problem. I opted for the "mild Italian" seasoning and got the 5lb minimum.

Anyway, I grilled some up a little while ago and I'll be damned, it tastes nothing like liver. I had to examine it to make sure it really had some in it. I think this addresses not only the palatability issues with liver, but also the excessive nutrient density. If you, for example, want to eat your roughly 100g per week (as recommended by Paul Jaminet in the PHD) you could just have a day where you eat one of these with each meal (or one a day for a few days), and it will be spaced out so that the absorptive capacity of your intestines isn't saturated.

The trick is to find a market that is already making sausage and selling liver and talking them into making a batch. I was turned down a few times before this.

I'm tempted next time to do 2 out of the 5 pounds as liver, but I don't want to fly too close to the sun on liver-y wings.

Ed983a42344945b1ff70fd9597a23493

on September 07, 2013
at 01:28 AM

Oh, thanks for the chili idea...my daughter despises liver, but would eat chili everyday! I'll remember the sausage trick next time I buy a half animal...

E68bdbd83e45fd5be130e393ace9c9a9

(2063)

on April 19, 2012
at 01:11 AM

I know this is an old thread, but I just tried US Wellness braunschweiger for the first time this week, and it was so delicious I wanted to do a giddy little dance, knowing that I could eat liver so happily.

Cc7381bd787721575ea9198048132adb

(5541)

on October 28, 2011
at 12:01 AM

Can't wait to try it, thanks!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 27, 2011
at 11:44 PM

Plus 1 for chili!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 27, 2011
at 10:59 PM

I do have a very simple recipe. Start by frying bacon at moderate temperature; takes a while to achieve crispiness without excess browning. Set the crispy bacon aside and slow-fry the liver in the bacon fat; it only takes a minute or 2 per side. If desired, chop and caramelize onion in the remaining fat/juices. Serve in layers--liver on the bottom, bacon in the middle and onions on top. Tip: If this batch of liver is not ideally tender, right after you flip it over you can toss in a little water and cover quickly. This steaming helps to remove any strong liver flavor.

Medium avatar

(39831)

on October 27, 2011
at 10:15 PM

Yeah, that was my idea to get/trick the GF into eating it since she doesn't like liver or sausage.

Cc7381bd787721575ea9198048132adb

(5541)

on October 27, 2011
at 10:05 PM

I definitely attribute your taste for liver to the blood type diet ;) Can't stand the stuff but I haven't tried it with almighty bacon yet, have a recipe?

2b2c2e4aa87e9aa4c99cae48e980f70d

(1059)

on October 27, 2011
at 10:04 PM

Great idea. Does anybody know if Whole Foods will custom make sausages?

B9cc28905ec54389c47cde031d709703

on October 27, 2011
at 08:56 PM

I got a meat grinder a couple months ago, I've found about 1/4 liver to beef is close to max. That's really cool that they'll make it for you into sausage. I don't use seasoning though so I'll have to see if I can get more liver in there with some nice spices.

Medium avatar

(39831)

on October 27, 2011
at 08:28 PM

If 40-50% liver doesn't taste like liver, then I'll go ahead and up the amount next time. I'm pretty sure they used raw everything for this. The good thing about sausage is that it's self-contained to an extent that keeps most of the nutrients from escaping into the pan or whatever. I suppose some vitamins are degraded, but I'm more after the minerals.

95eda9fa0cec952b482e869c34a566b6

on October 27, 2011
at 08:01 PM

Right now, some form of liver sausage is the way to go for me too.

95eda9fa0cec952b482e869c34a566b6

on October 27, 2011
at 08:00 PM

I have some in my freezer that I need to thaw.

0dbd7154d909b97fe774d1655754f195

(16131)

on October 27, 2011
at 07:37 PM

Oh also if you have them make you some there are a few liver sausage methods that call for pre cooking the liver. I did not do this. I ground mine raw and I think that was the better way if messier - I think that too much cooking would sap some nutrition but I don't really know it that's true.

0dbd7154d909b97fe774d1655754f195

(16131)

on October 27, 2011
at 07:15 PM

I made my own beef liver sausage using linguisa spices. Also it was like 1/2 meat to liver. But the great thing about it was that it did not make me want to puke! I am also a Taurus. DO you think this has something to do with it?

7dc950fc76a046048e683d2a27dced37

on October 27, 2011
at 06:57 PM

If you can get someone to make sausage with grass-fed liver, that works! Me, I'm happy to pay the extra for the quality and to have it sent to my door ;).

Medium avatar

(39831)

on October 27, 2011
at 06:52 PM

Well, I'm a Taurus so eating beef liver is tantamount to cannibalism (don't tell the Minotaur).

Medium avatar

(39831)

on October 27, 2011
at 06:51 PM

I suppose it's kind of expensive though...the stuff I got worked out to 5-something a pound.

Medium avatar

(39831)

on October 27, 2011
at 06:50 PM

In a world gone mad, one liver-liking-lady goes up against the sausage faction.

Medium avatar

(39831)

on October 27, 2011
at 06:49 PM

I was gonna say that most products like that have questionable preservatives/ingredients, but that one looks totally legitimate.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on October 27, 2011
at 06:47 PM

+1 for the title. I happen to LOVE liver, especially good chicken liver paté and properly cooked lambs liver. Not so crazy about sausage, though...

  • Size75 avatar

    asked by

    (39831)
  • Views
    1.3K
  • Last Activity
    1281D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

4 Answers

5
7dc950fc76a046048e683d2a27dced37

on October 27, 2011
at 06:47 PM

I get my liver via US Wellness' braunschweiger. Yum!

7dc950fc76a046048e683d2a27dced37

on October 27, 2011
at 06:57 PM

If you can get someone to make sausage with grass-fed liver, that works! Me, I'm happy to pay the extra for the quality and to have it sent to my door ;).

Medium avatar

(39831)

on October 27, 2011
at 06:51 PM

I suppose it's kind of expensive though...the stuff I got worked out to 5-something a pound.

95eda9fa0cec952b482e869c34a566b6

on October 27, 2011
at 08:00 PM

I have some in my freezer that I need to thaw.

Medium avatar

(39831)

on October 27, 2011
at 06:49 PM

I was gonna say that most products like that have questionable preservatives/ingredients, but that one looks totally legitimate.

E68bdbd83e45fd5be130e393ace9c9a9

(2063)

on April 19, 2012
at 01:11 AM

I know this is an old thread, but I just tried US Wellness braunschweiger for the first time this week, and it was so delicious I wanted to do a giddy little dance, knowing that I could eat liver so happily.

4
Cc7381bd787721575ea9198048132adb

on October 27, 2011
at 10:03 PM

Sounds delicious. I need to find myself a good butcher so I can put that suggestion to use.

I have a pot of chili simmering as I type this, lots of chopped veggies and tomatoes, 2 lbs of grassfed ground beef and one lb of grass fed beef liver ground up and mixed in. Can't taste the liver one bit and I will never, ever, EVER get sick of chili when it's cooler out. It's my favored mode of liver transportation since I can't stand the taste of it on its own either.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 27, 2011
at 11:44 PM

Plus 1 for chili!

Medium avatar

(39831)

on October 27, 2011
at 10:15 PM

Yeah, that was my idea to get/trick the GF into eating it since she doesn't like liver or sausage.

Ed983a42344945b1ff70fd9597a23493

on September 07, 2013
at 01:28 AM

Oh, thanks for the chili idea...my daughter despises liver, but would eat chili everyday! I'll remember the sausage trick next time I buy a half animal...

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 27, 2011
at 06:48 PM

Very cool! I happen to like liver, particularly with a "topping" of bacon, but I know many others don't. LOL must be my type O blood? (just kidding)

Cc7381bd787721575ea9198048132adb

(5541)

on October 27, 2011
at 10:05 PM

I definitely attribute your taste for liver to the blood type diet ;) Can't stand the stuff but I haven't tried it with almighty bacon yet, have a recipe?

Cc7381bd787721575ea9198048132adb

(5541)

on October 28, 2011
at 12:01 AM

Can't wait to try it, thanks!

Medium avatar

(39831)

on October 27, 2011
at 06:52 PM

Well, I'm a Taurus so eating beef liver is tantamount to cannibalism (don't tell the Minotaur).

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on October 27, 2011
at 10:59 PM

I do have a very simple recipe. Start by frying bacon at moderate temperature; takes a while to achieve crispiness without excess browning. Set the crispy bacon aside and slow-fry the liver in the bacon fat; it only takes a minute or 2 per side. If desired, chop and caramelize onion in the remaining fat/juices. Serve in layers--liver on the bottom, bacon in the middle and onions on top. Tip: If this batch of liver is not ideally tender, right after you flip it over you can toss in a little water and cover quickly. This steaming helps to remove any strong liver flavor.

1
93ae9f2d376e5426e891a9b58d8302fa

(2936)

on October 27, 2011
at 09:34 PM

I can't believe how recently I would have joined the liver-hater chorus here. Couldn't stand the stuff when I was mostly carbs. How things change. Gimme any liver now, I love it.

Anyway, I did try calve's liver recently (calf's liver?), and it is milder than beef liver. Not my cup of tea, but try it if you get a chance.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!