I'd like to eat organ meats but it makes me uncomfortable. I think I could get used to liver spread but I don't think I could prepare those items myself. I realize that we shouldn't be eating processed foods but is there something which I can buy which would hide the organs from me? Like an organ meatball or something.
You could buy liverwurst or braunschweiger. US Wellness Meats makes both of these from grass fed animals.
If you don't feel like buying online yet you can just buy some braunschweiger at your local grocery store and give it try before committing to a large online order.
Beef tongue and heart are muscles and taste like beef to me. They only might be weird in texture to some. Tongue is best slow-cooked and I like heart grilled like a steak.
The only way I can eat liver is to smother it in bacon.
Kidney tastes and smells like the bodily function is performs and I won't be attempting that again anytime soon.
Find a really good restaurant in your area that serves organ meats. IMO, the best way to not be horrified by them (if you've been socialized in that direction) is to have them first prepared by a professional. Then, once you have a guidepost by which to judge quality and flavor, you can start experimenting at home. Bone marrow, chicken liver terrine, and sweetbreads are usually good places to start.
Also, if you want to try cooking them at home, pick up The Whole Beast: Nose to Tail Eating, by Fergus Henderson. He's a world renowned chef who is famous, in part, for resurrecting the fine consumption of offal.
I like (chicken) liver barely seared, but I don't think that's an easy initiation to organ meats.
At Thanksgiving this year, someone who had never eaten organs before had multiple servings of the dirty rice (which can be made with riced cauliflower). I think what made it easy to eat was that the liver was in small pieces, heavily flavored, and very well cooked. So that might be a great place to start.
Here's a great way to get some liver into your diet. I forget where I saw this tip but it's pretty rad:
Buy grassfed beef liver and throw it in the freezer. Next time you make burgers shave off some thin slices and mince it up (still frozen) in a food processor. Now add in that fine ground liver to your beef/pork/lamb/whathaveyou burger mix. If you add too much you'll definitely taste it, but if you do 10-15% liver and season well you'll barely know it's there!
The way I deal with organ meats (beef liver and heart) is to slice them, simmer them for several minutes, process them in a food processor and then put them through a sieve or food mill. The result is very smooth and homogenous with no surprises...very palatable.
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