Any real foodie or traditional food fan knows the immense value of incorporating liver or organ meats into their diet. This doesn’t 
necessarily help them get over the ‘how’ to actually do that. Most people have to wrap their minds around the idea for awhile before they get up the nerve to try and then often don’t enjoy their first experience with it. Then they’ll feel saddened by this and that package of liver will sit around in the freezer for ages while they mull over how on earth they will get to like eating liver.
If this describes you, have no fear! There is indeed a simple way to include liver in your diet without the overwhelming ‘livery’ taste. Some people love it and they are the lucky ones. But for those who really just don’t, this tip will save you anymore angst over the liver conundrum.
Liver is very easy to come by, and very affordable. So it would be a shame to not try and get it into your regime. The best and easiest way is to simply puree the fresh or thawed liver in a food processor, pour it into ice cube trays, freeze and bag up the cubes. So, anytime you make a soup, stew, or ground meat dish or casserole, take out a couple of cubes and add them in. No one will even know it’s there except you. You will have stretched the meat in the meal just that much further, as well as add some powerful nutrients. Over time as you get used to just a couple of cubes you can add more. This will help you detect the liver flavor only slightly and help you adjust to the taste. Then, who knows, you may be ready to tackle straight up liver and onions!
Liver Cubes
fresh or frozen liver, from a healthy pastured animal
Using kitchen shears, cut the liver into small chunks and place in the food processor. Puree until smooth. Using a spoon scoop out the puree and fill ice cube trays. Place in freezer for several hours. Remove frozen cubes from ice cube trays using a table knife, place in freezer bags. Each cube is about 1/2 ounce.
For the best deal on liver, purchase a side of beef, pork or lamb. Often times people do not want the organ meats and you can ask for them all. Usually the butcher will happily oblige. The cubes can be made from any organ meat – it’s a great way to use them if you don’t know what else to do with them. The above picture shows the pork liver from my half hog purchase this fall. And can you believe, that is only ONE THIRD of the liver?!?! So, in my mind not only is liver like taking a supplement in your foods, it’s a total budget stretcher! (*Note* – the cubes can also be thawed and added to your pet’s food dish if you have a cat or dog.)
What are you waiting for – go get some liver and try this at home! Are there other ways you have found to get organ meats into your diet in a palatable way that anyone could enjoy? Please share in the comments.
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Loved this post!… I’m still mustering up the nerve, but finally ready to take the liver plunge because I know it’s so nutritious. Those liver cubes are the PERFECT trick.
I keep liver cubes in my freezer at home, too. I add 1 to each batch of smoothie (with an extra dose of honey) – to be divided among 3 kids. I figure that’s 7 cubes they’re consuming in a week. Plus the 3 or 4 cubes I’ll add to ground meat (salisbury steak, spaghetti, meatloaf, etc.) Not bad. We’re still not ready for straight up liver and onions, but I’m working on getting us there.
That’s awesome Teresa! I’ve done the liver and onions and only one of my kids LOVED it. The other ate a few bites and then didn’t want it anymore. I don’t even love it, so it’s hard for me to bring myself to make it often. I like this method, I like pate, mousse and I love beef heart!
well.. i don’t think that would work here… i like liver.. but hubby does NOT. he will, however, take desicatted liver… if i put it into capsules for him (which i do)
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