I'm no epicure, but the taste of liver has become really tedious for me lately. The last time I stood salivating in front of the butcher's counter I noticed that they made a lot of different types of sausage in house. I asked the fellow if he'd make up a batch of custom sausage with 1/4 of the meat as beef liver and he said it'd be no problem. I opted for the "mild Italian" seasoning and got the 5lb minimum.
Anyway, I grilled some up a little while ago and I'll be damned, it tastes nothing like liver. I had to examine it to make sure it really had some in it. I think this addresses not only the palatability issues with liver, but also the excessive nutrient density. If you, for example, want to eat your roughly 100g per week (as recommended by Paul Jaminet in the PHD) you could just have a day where you eat one of these with each meal (or one a day for a few days), and it will be spaced out so that the absorptive capacity of your intestines isn't saturated.
The trick is to find a market that is already making sausage and selling liver and talking them into making a batch. I was turned down a few times before this.
I'm tempted next time to do 2 out of the 5 pounds as liver, but I don't want to fly too close to the sun on liver-y wings.