Liver is probably the most common organ meat–at least for me. Sooo maybe using liver as an Offal Week ingredient is kind’ve a kop-out. I mean, who hasn’t heard old people talking about Liver n’ Onions their whole life? And yeah, we all thought it just sounded nasty. I only started eating liver this year after I literally guilted myself into it after reading so many articles championing its nutritional value. But I actually liked it. A lot. And for several months liver has been a mainstay in our house–lucky for you I decided to get a little more creative with the recipe because, honestly, sometimes it doesn’t matter how healthy something is if it just grosses people out.
Why Should I Eat It??
Nature’s Multivitamin. ’Nuff said. Plus it’s CHEAP.
Flavor and Texture…What to Expect?
Raw liver is tough to handle. Its sliminess makes it both unappetizing to look at and hard to hold onto (that’s what she said). It’s a pain in the ass to cut raw, too. When cooked, it’s got a smooth, almost “creamy” texture–which is why it’s breaded in a lot of conventional recipes to get a nice textural contrast. It’s a unique flavor that, for me, was surprisingly good–savory without being terribly “beefy,” and almost a hint of sweet.
Liver cooks pretty quickly. I generally buy mine pre-sliced thin (because it’s all I can find), so if you’re putting it on the cooktop you only need a couple minutes per side on a moderate heat to make sure it’s cooked through. Be careful not to burn it, either…at least in my experience, burnt liver tastes and feels like charcoal.
Today’s Recipe: Creamy Liver and Sausage Gravy
This is a bit of a different take on your run-of-the-mill sausage gravy or creamed chipped beef. I wanted something that would be a versatile (and sneaky!) way to get some liver into one’s diet. I made a ton of the stuff for myself and had it over zucchini pancakes one night, on sweet potato fries as a sort of poutin another, and over eggs for breakfast…all with delicious success!
1 lb Ground Pork Sausage
2 Links Andouille Sausage, sliced
1 lb Liver
1 Can Full Fat Coconut Milk
2 T Arrowroot Powder, dissolved in 2 T Water
1 t Rosemary
1 t Oregano
Salt and Pepper to taste
Chicken Stock, as needed
Chop the liver until it is the consistency of ground meat (a food processor works well here).
In a large saucepan over medium heat, brown the sausages and liver in some oil. Pour the coconut milk over the meat, scraping down the sides of the pan. Add the seasonings and allow to simmer for 5 minutes.
Whisk in the arrowroot powder and stir until the gravy is thickened. If it gets too thick, thin it out a bit with some of the chicken stock.
Serve over eggs, starchy veggies, Paleo Biscuits, or any way you’d like!