Dr. Sarah Ballantyne, author of The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body, advises that we need to be eating more than just the typical muscle meats like steaks, roasts, or filets. She says we need the nutrition that can only be found in places like organ meats, bones, cartilage and other less well known portions. Dr. Cate Shanahan, author of Deep Nutrition: Why Your Genes Need Traditional Food, has two entire categories in her Four Pillars of ancient cuisine dedicated to Organ Meats and Meat on the Bone. Liver and other organ meats contain essential nutrients like omega-3 fats plus vitamins and minerals like B vitamins, folic acid, iron and CoQ10 deficient in our modern society. Dr. Weston Price himself was the pioneer over 75 years ago promoting the necessity of including organ meats in our diet. His book Nutrition and Physical Degeneration shared vivid illustrations showing exactly what happens when we neglect this storehouse of nutrition.
But I don’t like liver! I don’t know how to cook heart! My kids won’t touch that! It tastes weird!
I hear you. But I have an organ meat recipe for you that doesn’t look gross, doesn’t have a strange texture and best of all it tastes delicious! In fact my kids were at that awkward, picky stage when I first started feeding it to them, and they loved it! So give it a try, I think you’ll be pleasantly surprised.
I buy frozen grassfed beef liver or heart from a local rancher who delivers to our area once a month. I thaw them only enough that I can cut them up into 1/4 lb chunks and then wrap them in wax paper and freeze in ziploc bags. The night before I want to make the sausage I pull out a chunk and let it thaw in the refrigerator overnight. You can use 1/4 lb of pork, chicken, duck or goose liver or heart as well. The important part is that the organs came from animals who were raised outdoors in the sunshine eating grass and forage, because access to sunlight means the organs will be good sources of vitamin D and access to green grass means plenty of vitamin A.
- 1 lb ground turkey, preferably raised outside and without antibiotics
- ¼ lb liver or heart, preferably from grassfed beef, lamb, chicken or duck
- 1 tsp sea salt
- 1 heaping tsp dried sage
- 1 tsp dried thyme
- ¼ tsp freshly ground nutmeg
- ¼-1/2 tsp cayenne pepper
- Place the heart or liver in a food processor or blender and process until finely minced (liver will often puree into nearly liquified).
- In a large bowl mix together the organ meat and all of the remaining ingredients.
- Portion the sausage mixture into patties, about two tablespoons of meat per each.
- Gently fry on a griddle with coconut oil, butter or lard to keep it from sticking.
- Turn to cook both sides, serve warm.
- If desired you can place the uncooked patties on waxed paper and freeze them, then place the frozen patties in a ziploc bag and take out only what you need for each morning.
- Frozen patties take about 4 minutes per side on a hot griddle.
- This recipe doubles or triples easily.
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