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Post by kteachermom on Jul 13, 2014 14:30:08 GMT -5
I just bought a package of chicken gizzards and hearts and another of chicken livers. Pretty much the only food I have never liked is any kind of offal, so I would like to do something with grinding and hiding. (Then maybe the family will eat too?)
I have a food grinder attachment for my kitchen aid mixer, so I have the ability, but have no idea what to do! Can I put these in a sausage recipe? Ideas, please!
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Post by gutsybynature on Jul 14, 2014 20:43:07 GMT -5
YES! Just grind up and mix in with ground pork or ground beef and you won't even know it's there. Great way to get your organ meats in!
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Post by gutsybynature on Jul 14, 2014 20:43:14 GMT -5
YES! Just grind up and mix in with ground pork or ground beef and you won't even know it's there. Great way to get your organ meats in!
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Post by paleopunzel on Jul 14, 2014 21:16:52 GMT -5
I have a couple chicken hearts and a beef liver in my freezer... I was thinking of mixing it with sausage, hoping the spice would hide the organ meat well.  I'm grateful that bone broth counts as offal since I don't have a problem with that! The only thing I've tried so far is making frozen beef liver "pills." I cooked the liver in bacon fat, then chopped the pieces tiny, and put them in the freezer. Taking a couple a day is no problem for me that way. |
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Post by kteachermom on Jul 15, 2014 12:29:28 GMT -5
YES! Just grind up and mix in with ground pork or ground beef and you won't even know it's there. Great way to get your organ meats in! Any good ideas for ratios of offal to meat to have the best "hiding" ability while maximizing the nutrition? |
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Post by salixisme on Jul 17, 2014 18:20:21 GMT -5
I found chicken gizzards really "crunchy" when I cooked them -the texture was seriously not appealing - they were tasty though. Never eaten chicken hearts (although I do feed them to my raw-fed cat!)... Chicken livers I love enough to eat simply pan fried (don't over cook them, they get bitter and tough!) .
If you are scared about eating them, I would grind them all up and mix with ground beef, chicken or other ground meats - 50/50 0r even a greater percentage of ground meat to organ meats (the gizzards and hearts are muscular, the livers are more squishy - bear that in mind...
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ashaughn
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Post by ashaughn on Nov 23, 2015 14:37:48 GMT -5
I am totally clueless about cooking with livers and such...do you have to cook them before grinding them up if you are going to mix them in with ground pork or sausage or whatever?
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gabby
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Post by gabby on Feb 11, 2016 4:29:29 GMT -5
You should be able to grind them raw and cook in the sausage or meatballs or meatloaf you make. Make sure they are cooked through to the centre once assembled. There is debate about if raw liver causes parasites, but you don't need parasites as well as an autoimmune condition, that would be too depressing.
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Post by hopelessdreamer on May 15, 2016 19:28:54 GMT -5
Gizzards need to be cooked for 2-3 hrs in water to get soft. Just grinding and adding to something that cooks quickly would definitely leave crunchy bits! Ugh. Simmer the gizzards first,then try them. They are very good in soup.
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I'm grateful that bone broth counts as offal since I don't have a problem with that!
