1

votes

I am not able to eat "offal" yet. What is sausage/hot dogs/ etc made out of? Could this substitute for now?

Answered on August 19, 2014
Created September 16, 2011 at 5:14 AM

Im sorry but I just cannot stomach "offal" etc. Even liver makes me sick thinking about it. I need to introduce the non muscle parts of the animal slowly (but surely). For now the stereotypical sausage is made out of ground animal odds and ends. Is this actually true? And if so if I were to get organic uncured non chemically tainted stuff could this suffice in getting the non muscle nutrients for now? I make bone broth and all but I feel like I NEED to learn how to include the non muscle meat. It is the only way paleo make sense logically. That and my native American ancestry doubly suggests I would do well on these foods.

Thanks in advance!!

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on September 16, 2011
at 10:50 PM

The recipe for chicken liver paté on the Nourishing Kitchen blog is great!

41dfb1a4fecb38d24075ff52f13ccb28

on September 16, 2011
at 08:54 PM

My mom used to give us liverwurst and relish sandwiches. Perhaps a little dill relish on top would work too?

Medium avatar

(39831)

on September 16, 2011
at 05:28 PM

That's a great idea.

7dc950fc76a046048e683d2a27dced37

on September 16, 2011
at 05:22 PM

I've been finding braunschweiger on its own tough too, so I roll mine in slices of Applegate's roast beef with lots of chili spices (2oz of braunschweiger makes 3 or 4 meat "wraps" ;).

7dc950fc76a046048e683d2a27dced37

on September 16, 2011
at 05:20 PM

I think the hiding it in heavily spiced ground meat (chili or meatloaf) is definitely the way to go!

E639bc85fd42430285596434a6515ad5

(2226)

on September 16, 2011
at 04:49 PM

And unlike most other liver supplements I've seen, it's not de-fatted, so you're getting all the fat-soluble vitamins in it. (I don't think it tastes very good with just water, but if you mix it in any kind of smoothie, it's perfectly fine. It's also pretty good mixed with coconut water.)

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on September 16, 2011
at 04:34 PM

You're lucky! Even that form of liver has not worked for me.

44348571d9bc70c02ac2975cc500f154

(5853)

on September 16, 2011
at 11:54 AM

French pates are usually very good tasting, and often without any added crap. Especially delicious are doose and duck liver pates, they are the highest in nutrition as well (think K2 etc)

77877f762c40637911396daa19b53094

(78467)

on September 16, 2011
at 11:09 AM

http://www.trails.com/facts_12192_environmental-problems-argentina.html

77877f762c40637911396daa19b53094

(78467)

on September 16, 2011
at 10:09 AM

cut down the rainforest for cattle and liver superfoods..... so much biodiveristy for beefliver??????

44348571d9bc70c02ac2975cc500f154

(5853)

on September 16, 2011
at 06:32 AM

An old school british offal sausage with liver, heart, lungs etc. Quite delicious if bought hand made fresh from a charcuterie. Usually some recepies include soem herbs too, and perhaps some dried apples like certain french sausages, like bodain noir. Unfortunatly faggots usually use rusk since its a british tradition, but i am sure there are sausages without it too.

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 16, 2011
at 06:27 AM

I'm pretty random with my meatloaf assembly. I just make sure I have a good amount of meatstuff in a large bowl (about 2 pounds), add 1 egg, a can of tomato paste, a good squirt of mustard, salt, pepper, "poultry seasoning", whatever veggies need to "disappear" like shredded kale or zucchini, spinach, etc. I added a can of coconut milk to my last batch and it was sooo good. If I have a can of pumpkin puree open I throw that in too. I sometimes paleo cheat and add a little oatmeal to bind it, but shredded zucchini holds it together just fine. Bake at 350 until correct beef temp. in center.

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 16, 2011
at 06:16 AM

http://en.wikipedia.org/wiki/Faggot_(food)

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:16 AM

Also- no wonder I felt so crappy after eating even the organic all beef hot dogs! (gluten etc) It felt like way more yuckiness than too much salt!

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:15 AM

Ooh meatloaf! Do you have a favorite recipe Happy Now?

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:14 AM

I am sorry but I do not understand?

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:14 AM

Interesting!! *goes to look up now*

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:12 AM

I have some frozen free range organic chicken liver.. Hmm maybe that would be a good place to start!

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 16, 2011
at 05:56 AM

If you are doing all of your own grinding just toss it in there with the other stuff, but make sure the organ meats are in the minority the first time you do it. If you are doing it separately you might want to add it in small batches to the cooking pot as you cook it. Cow liver can sometimes have a strong flavor, you don't want to overwhelm the chili's other flavors. Supposedly, you can get rid of that flavor by soaking in a little lemon juice and water, but I've never been patient enough to wait. I almost forgot about meatloaf, another good offal delivery system.

44348571d9bc70c02ac2975cc500f154

(5853)

on September 16, 2011
at 05:52 AM

I agree, fish roe is very undervalued paleo food. And it doesnt have to be expencive. If you buy whole small fish you get it for free. I buy baltic herring, in season it has about 100grams of roe for one kilo of fish. And roe has omega ratio better of any food i know.

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 05:47 AM

Oh wow I did not know that (shell fish). But the chilli thing is an awesome idea! Could I grind up the livers (food processor) with other meat?

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 16, 2011
at 05:44 AM

I forgot to add that you might want to start with chicken liver, since it has a milder flavour than beef liver.

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 05:42 AM

That was very helpful thank you.

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7 Answers

3
3edf46d729f17cfff798b66eaa1ecb02

on September 16, 2011
at 04:38 PM

I still can't stomach liver alone. I've been making meatballs with ground up grassfed liver and ground beef or bison, maybe some.ground sausage, LOTS of spices. I can't tell there's liver in them, and I sure do eat them up. I've had pastured chicken liver pate; its alright, but I'm still not used to the taste. try the meatballs!! you can make them taste however you want.

Medium avatar

(39831)

on September 16, 2011
at 05:28 PM

That's a great idea.

2
B22e5946e28a1845a6006737e59edfc6

(2437)

on September 16, 2011
at 06:06 AM

Now Foods liver powder. Doesnt taste bad at all

http://nowfoods.com/Products/M003826.htm

77877f762c40637911396daa19b53094

(78467)

on September 16, 2011
at 10:09 AM

cut down the rainforest for cattle and liver superfoods..... so much biodiveristy for beefliver??????

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:14 AM

Interesting!! *goes to look up now*

77877f762c40637911396daa19b53094

(78467)

on September 16, 2011
at 11:09 AM

http://www.trails.com/facts_12192_environmental-problems-argentina.html

E639bc85fd42430285596434a6515ad5

(2226)

on September 16, 2011
at 04:49 PM

And unlike most other liver supplements I've seen, it's not de-fatted, so you're getting all the fat-soluble vitamins in it. (I don't think it tastes very good with just water, but if you mix it in any kind of smoothie, it's perfectly fine. It's also pretty good mixed with coconut water.)

2
6120c989fd5b69f42a0834b69b87955b

(24553)

on September 16, 2011
at 05:43 AM

I think the yummiest place to start is with either chicken livers sauteed VERY lightly in a pan with a ton of butter (I will come over there and cook this for you right now, you'll forget everything you ever thought you knew about liver), or skewered chicken hearts roasted over a BBQ.

My second favorite is turkey giblet gravy on potatoes. OMG! Cheapest damn dinner you ever made too.

However if you want to disguise the look as much as possible you can sneak all sorts of stuff into chili, just make sure the pieces are small enough so as not to be recognizable (food processors are your friend).

And if you want to go fancy pants, fish roe and shell fish have a lot of overlap into organ meat territory when it comes to nutrients and minerals.

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 16, 2011
at 06:27 AM

I'm pretty random with my meatloaf assembly. I just make sure I have a good amount of meatstuff in a large bowl (about 2 pounds), add 1 egg, a can of tomato paste, a good squirt of mustard, salt, pepper, "poultry seasoning", whatever veggies need to "disappear" like shredded kale or zucchini, spinach, etc. I added a can of coconut milk to my last batch and it was sooo good. If I have a can of pumpkin puree open I throw that in too. I sometimes paleo cheat and add a little oatmeal to bind it, but shredded zucchini holds it together just fine. Bake at 350 until correct beef temp. in center.

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 05:47 AM

Oh wow I did not know that (shell fish). But the chilli thing is an awesome idea! Could I grind up the livers (food processor) with other meat?

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:15 AM

Ooh meatloaf! Do you have a favorite recipe Happy Now?

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 16, 2011
at 05:56 AM

If you are doing all of your own grinding just toss it in there with the other stuff, but make sure the organ meats are in the minority the first time you do it. If you are doing it separately you might want to add it in small batches to the cooking pot as you cook it. Cow liver can sometimes have a strong flavor, you don't want to overwhelm the chili's other flavors. Supposedly, you can get rid of that flavor by soaking in a little lemon juice and water, but I've never been patient enough to wait. I almost forgot about meatloaf, another good offal delivery system.

44348571d9bc70c02ac2975cc500f154

(5853)

on September 16, 2011
at 05:52 AM

I agree, fish roe is very undervalued paleo food. And it doesnt have to be expencive. If you buy whole small fish you get it for free. I buy baltic herring, in season it has about 100grams of roe for one kilo of fish. And roe has omega ratio better of any food i know.

7dc950fc76a046048e683d2a27dced37

on September 16, 2011
at 05:20 PM

I think the hiding it in heavily spiced ground meat (chili or meatloaf) is definitely the way to go!

1
44348571d9bc70c02ac2975cc500f154

(5853)

on September 16, 2011
at 05:48 AM

Faggots,but most of them might have rusk.

44348571d9bc70c02ac2975cc500f154

(5853)

on September 16, 2011
at 06:32 AM

An old school british offal sausage with liver, heart, lungs etc. Quite delicious if bought hand made fresh from a charcuterie. Usually some recepies include soem herbs too, and perhaps some dried apples like certain french sausages, like bodain noir. Unfortunatly faggots usually use rusk since its a british tradition, but i am sure there are sausages without it too.

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 16, 2011
at 06:16 AM

http://en.wikipedia.org/wiki/Faggot_(food)

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:14 AM

I am sorry but I do not understand?

44348571d9bc70c02ac2975cc500f154

(5853)

on September 16, 2011
at 11:54 AM

French pates are usually very good tasting, and often without any added crap. Especially delicious are doose and duck liver pates, they are the highest in nutrition as well (think K2 etc)

1
7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 16, 2011
at 05:30 AM

http://en.wikipedia.org/wiki/Sausage#Ingredients

http://en.wikipedia.org/wiki/Hot_dog#Ingredients

Eating "mechanically separated poultry", meat trimmings and so on won't have the same nutritional value as eating organ meats, because the meat in these foods isn't organ meat. Hot dogs or liver? There's no comparison, nutritionally.

Liver is so good for you (and delicious unless you overcook it, in which case, it's revolting) that I would really try to bite the bullet and at least eat that, even if it's hard the first few times. I used to chop it up really small and add it to meat sauce or meatballs, so you don't have to feel like you're chewing on a big piece of liver.

You could also try beef heart- that's really just muscle meat, after all, but if you can eat that maybe it will make the mental aspect of eating other organs easier? Make sure to find a good recipe because it's so lean that if you overcook it, it will be unpalatable and tough.

I'm afraid I've never had to deal with squeamishness when it comes to eating any animal foods so I'm not really sure what to suggest to help.

Edit: also, sausages and hot dogs tend to contain gluten and corn-based filler ingredients, as well as sugar or HFCS. So you would need to watch out for that too, and avoid buying supermarket sausages that don't list the ingredients.

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 16, 2011
at 05:44 AM

I forgot to add that you might want to start with chicken liver, since it has a milder flavour than beef liver.

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 05:42 AM

That was very helpful thank you.

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:12 AM

I have some frozen free range organic chicken liver.. Hmm maybe that would be a good place to start!

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on September 16, 2011
at 10:50 PM

The recipe for chicken liver paté on the Nourishing Kitchen blog is great!

C836b2644e7319bb957fbb794a97708e

on September 16, 2011
at 06:16 AM

Also- no wonder I felt so crappy after eating even the organic all beef hot dogs! (gluten etc) It felt like way more yuckiness than too much salt!

0
7c9f81d68c78de1a31eab9c91c17b4b8

on September 16, 2011
at 05:26 PM

You might try the Tanka Bison Dogs (or any Buffalo hot dog) and then I also recommend chicken sausages--they are delicious and free of a bunch of crap. I especially like to eat them with over-easy eggs.

For the offal part...

I make my own liver pate but I don't always want all that butter so I also buy liver sausage/wurst. The one I get is in a tube type wrapping and I just slice some off to eat with a meal. It is good with eggs too. I get mine at Whole Foods and it's made in Boulder (CO) but I would just look for one with minimal ingredients.

0
41dfb1a4fecb38d24075ff52f13ccb28

on September 16, 2011
at 10:07 AM

Have you tried braunschweiger? I haven't been able to stomach plain liver yet, but I can eat that stuff.

7dc950fc76a046048e683d2a27dced37

on September 16, 2011
at 05:22 PM

I've been finding braunschweiger on its own tough too, so I roll mine in slices of Applegate's roast beef with lots of chili spices (2oz of braunschweiger makes 3 or 4 meat "wraps" ;).

41dfb1a4fecb38d24075ff52f13ccb28

on September 16, 2011
at 08:54 PM

My mom used to give us liverwurst and relish sandwiches. Perhaps a little dill relish on top would work too?

B14dc4aa1ddefbec3bc09550428ee493

(3909)

on September 16, 2011
at 04:34 PM

You're lucky! Even that form of liver has not worked for me.

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