Im sorry but I just cannot stomach "offal" etc. Even liver makes me sick thinking about it. I need to introduce the non muscle parts of the animal slowly (but surely). For now the stereotypical sausage is made out of ground animal odds and ends. Is this actually true? And if so if I were to get organic uncured non chemically tainted stuff could this suffice in getting the non muscle nutrients for now? I make bone broth and all but I feel like I NEED to learn how to include the non muscle meat. It is the only way paleo make sense logically. That and my native American ancestry doubly suggests I would do well on these foods.
Thanks in advance!!
I still can't stomach liver alone. I've been making meatballs with ground up grassfed liver and ground beef or bison, maybe some.ground sausage, LOTS of spices. I can't tell there's liver in them, and I sure do eat them up. I've had pastured chicken liver pate; its alright, but I'm still not used to the taste. try the meatballs!! you can make them taste however you want.
I think the yummiest place to start is with either chicken livers sauteed VERY lightly in a pan with a ton of butter (I will come over there and cook this for you right now, you'll forget everything you ever thought you knew about liver), or skewered chicken hearts roasted over a BBQ.
My second favorite is turkey giblet gravy on potatoes. OMG! Cheapest damn dinner you ever made too.
However if you want to disguise the look as much as possible you can sneak all sorts of stuff into chili, just make sure the pieces are small enough so as not to be recognizable (food processors are your friend).
And if you want to go fancy pants, fish roe and shell fish have a lot of overlap into organ meat territory when it comes to nutrients and minerals.
Eating "mechanically separated poultry", meat trimmings and so on won't have the same nutritional value as eating organ meats, because the meat in these foods isn't organ meat. Hot dogs or liver? There's no comparison, nutritionally.
Liver is so good for you (and delicious unless you overcook it, in which case, it's revolting) that I would really try to bite the bullet and at least eat that, even if it's hard the first few times. I used to chop it up really small and add it to meat sauce or meatballs, so you don't have to feel like you're chewing on a big piece of liver.
You could also try beef heart- that's really just muscle meat, after all, but if you can eat that maybe it will make the mental aspect of eating other organs easier? Make sure to find a good recipe because it's so lean that if you overcook it, it will be unpalatable and tough.
I'm afraid I've never had to deal with squeamishness when it comes to eating any animal foods so I'm not really sure what to suggest to help.
Edit: also, sausages and hot dogs tend to contain gluten and corn-based filler ingredients, as well as sugar or HFCS. So you would need to watch out for that too, and avoid buying supermarket sausages that don't list the ingredients.
You might try the Tanka Bison Dogs (or any Buffalo hot dog) and then I also recommend chicken sausages--they are delicious and free of a bunch of crap. I especially like to eat them with over-easy eggs.
For the offal part...
I make my own liver pate but I don't always want all that butter so I also buy liver sausage/wurst. The one I get is in a tube type wrapping and I just slice some off to eat with a meal. It is good with eggs too. I get mine at Whole Foods and it's made in Boulder (CO) but I would just look for one with minimal ingredients.
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