Simple, mild Liverwürst recipe - for the biggest skeptics.

I've no doubt you've heard of Liverwürst and maybe you're even curious to try it but...

YOU CAN"T STAND LIVER!!  (pssst! This recipe is for YOU).

You may be also wondering - "What's the hype about liver?"

In a nutshell, Liver is a superfood. It has strong methylation properties (think overall health and disease prevention). And it's a good source of:

  • Thiamin
  • Zinc
  • Copper
  • Manganese

And a very good source of:

  • Protein
  • Vitamin A (active)
  • Vitamin C
  • Riboflavin
  • Niacin
  • Vitamin B6
  • Folate
  • Vitamin B12
  • Pantothenic Acid
  • Iron
  • Phosphorus
  • and Selenium.

It's a great food for those trying to get pregnant and during pregnancy.  It also helps with detoxification and supports liver function. *By the way, your liver helps detoxify toxins. But toxins are not stored in your liver. They are nutritonal powerhouses because they have so many nutrients in them to help detoxify your body. 

Chicken liver is the mildest. Beef liver has a stronger taste. And you can even use fish liver (cod liver) to make this recipe. It's also rich in Omega-3 fatty acids.

TIP: Whole Foods sells high-quality liver for incredibly cheap prices. Your Farmer's Market has it too (I guarantee it).


Here's the recipe:

Ingredients:

2 tbsp butter or ghee plus 1/4 cup
2-4 cloves garlic
1 onion or leeks
1/2 lb liver (grass-fed, pastured, organic and/or wild), rinsed and drained.
3 eggs (organic and/or pastured)
2 tbsp marjoram
2 tbsp rosemary
salt to taste

Directions:

  1. Saute the garlic and onion in 2 tbsp butter for 3-5 minutes. Add the liver.
  2. Continue to saute until the liver is cooked through. 
  3. Add the remaining 1/4 C butter.
  4. Add the eggs. Stir to break the yokes and cook through.
  5. Once cooked through, put everything in a food processor.
  6. Add the spices and process for 2 minutes, scraping down the sides as necessary.
  7. Add salt to taste.

It's best to refridgerate overnight to allow the spices to settle in. Keeps for 3-4 days.

*If you use beef liver, trim the white veins out first. They are too tough to eat (and are kind of gross if you bite into one).

Did you find this kinda cool? Link below to click-n-share. lets make the world a healthy place (healthy people are nicer people).