There are two things I wanted to share with you today. One is about a new healthy food that I can't believe I like. The other is a related story about something that happened while visiting family yesterday for Thanksgiving.
ME…EAT LIVER? UH UH, NO WAY
You won't believe it – I ate liver! And I lived. I even liked it! No, it wasn't the liver & onions you normally hear about…I doubt I could do that one. This was grass-fed Braunsweiger. I ate it with some organic crackers, and it tasted like a mild, soft sausage. I love crackers and sausage for a quick snack, and so do our kids, I can't wait to have them try this, especially knowing how nutrient-packed organ meats are. (Read about which meat we ordered & what we thought.)
UPDATE: The kids loved it, too! We just called it “sausage” and they kept asking for more with their cheese & crackers! Of course, our teen wouldn't even come near it (I should've hid the label). I'm ordering more right now… along with more Head Cheese, and get this…some real liver – Ann Marie & Julie's comments have motivated me to try liver pate. If I pull that off, I'm really going to know I've gone over the edge…
“THEY'RE FULL OF FAT”
The other thing I wanted to tell you about was a conversation with some family members yesterday.
Someone they knew just shot a deer and the topic of organ meats came up. One person said, “Yeah, they're terrible for you, but a lot of people love 'em.”
Me: “Why do you say they're bad for you?”
Another family member: “Oh, they're full of fat.”
The only reply I could come up with: “Actually, I've heard they're full of nutrients and really good for us.”
I didn't even consider taking a shot at the topic of healthy fats, I could see that look in their eyes, and I could almost hear their thoughts… “What is she talking about?”
So after a really nice Thanksgiving Day with our families, on the way home I was again so thankful for my husband – not only has he been super supportive with all the hours I put into this site, he really gets it. Here's one of the ways I know: as we were talking about all this, our teen asked a valid question, “How do you know YOU know the truth, Mom?” Before I could answer, Kent had it covered. “The research shows how good organ meats are for us. And healthy people have eaten this way for thousands of years – as long as people have hunted for food. The organ meats were always considered the best part.”
I love it when he talks like that. 🙂
What about you? Do you like organ meats? If so, tell us how you eat it and what you like best!
- Read about our HEALTHY MEAT ORDER – an update
- Meal Planning/Kitchen Tips
- You CAN eat beef heart – you don't even taste it when it's with ground beef, I promise!
- Organ Meats – ICK? Or Super Food?
bill parker says
November 23, 2010 at 3:25 PMi would like to have the reciepe for bransweiger made from beef liver i would apprieciate it thank you bill parkere
KitchenKop says
December 2, 2010 at 11:24 PMHi Bill,
I buy it at our local farm, do you have a farm nearby where you could buy some? For a recipe, try Googling, as I don’t have one on my site. Good luck!
Kelly
Kelly says
July 5, 2009 at 9:23 PMHi Jennifer, sorry I haven’t heard anything about them, but you can do some research. Explore their website, and then call and talk to them and see what you can find out and how they seem to you. Are they less expensive? Otherwise, I have been very happy with USWM. 🙂
Jennifer says
July 5, 2009 at 8:13 PMHey Kelly,
I just asked a question on another post, but here’s another one. I know you use Wellness Meats, but have you or any of your readers heard anything about Slankers Grassfed Beef? It’s an online store out of Texas a friend told me about. I am so paranoid about buying from people I don’t know…I wonder how this compares to Wellness?
Jennifer
Kelly the Kitchen Kop says
November 29, 2008 at 12:03 PMIsn’t that the truth!!! There’s a whole lot of phrases I hear myself saying and sometimes will do a double take, thinking, “Whoa, you’ve gotten weird, Kel.” 🙂
Sorry, I don’t know about the brands of chicken you mentioned. I would think that it’s better than no liver at all, but I really don’t have a clue. Anybody???
Kelly
Julie L. says
November 29, 2008 at 10:59 AMWhile on the subject of organ meats (now *there* is a phrase a couple of years ago I’d never guess I’d ever say!), does anyone know if livers from, say, Miller’s Amish Chicken or Gerber’s Amish chicken are OK for eating? The downside is that Gerber *does* feed their chickens soy in the feed (I called the company) but didn’t know if these non-pastured chicken livers were safe for consumption.
Happy belated Thanksgiving, all!
🙂 Julie L.
Kelly the Kitchen Kop says
November 28, 2008 at 12:16 PMHmmmmm, I’m thinking that if I can eat “Head Cheese” and liver, not to mention take my cod liver oil STRAIGHT, then I should be able to do Liver Pate!! 🙂 This is all WAY out of my comfort zone, though!
I’ve got to go update my post to tell what my kids thought about the Braunsweiger!
Thanks, Julie!
Kelly
Julie says
November 28, 2008 at 12:00 PMWay to go, you brave girl you, Kelly! I love liverwurst and braunsweiger, but forget about them and never buy them, but I will be looking for some good brands now. Now that you have tried organ meats–(they are not so “ofal” afterall), try making chicken liver pate. Simmer some chicken livers, season to your liking. Chop them up,(food processor on pulse setting) add some green onion, hard boiled eggs, mayonaise, a little curry, spread on veggies, crackers, toast. Oh my, I’m hungry already!