Urgh. What to do with Liver Paste?

Discussion in 'Meat Birds ETC' started by Omniskies, Dec 28, 2010.

  1. Omniskies

    Omniskies Chillin' With My Peeps

    Mar 7, 2008
    So...I got a new meat grinder for Christmas and became slightly -too- enthusiastic about grinding up, well, anything I could find in the freezer. This included a few bags of chicken/rabbit/pork/chevion livers. There is only one person in the household who likes liver, so we keep it for her and fry it. Today I proudly told her I was going to be making liverwurst sausage only to find out that she likes fried liver - not liverwurst sausage.

    So...I have around a half gallon jug's worth of liver paste and absolutely no idea what to do with it.

    Any suggestions?
  2. PunkinPeep

    PunkinPeep Chillin' With My Peeps

    Mar 31, 2009
    SouthEast Texas
    I would feed something like that to my chickens or dogs in a heartbeat.

    eta: You could also make some great fish bait out of it.
    Last edited: Dec 28, 2010
  3. BirdHappyTrucker

    BirdHappyTrucker Out Of The Brooder

    Dec 24, 2010
    You can also add it into stews,chilli's an other foods a little at a time to make have a slightly different taste.
    Say your making a casserole or a hamburger helper meal or anything like this just add a little to it also.
  4. gritsar

    gritsar Cows, Chooks & Impys - OH MY!

    Nov 9, 2007
    SW Arkansas
    Give it to the chickens, they'll eat it. Chickens will eat anything, like Mikey.
  5. maizey

    maizey Chillin' With My Peeps

    call it pate... which is still nasty but maybe you could pass it off on someone OR you could make it into patty and fry it for her that way..
    pate-patty...maybe just make your dog the happiest dog in the state
  6. annaraven

    annaraven Born this way

    Apr 15, 2010
    SillyCon Valley
    Last edited: Dec 28, 2010
  7. donrae

    donrae Hopelessly Addicted Premium Member

    Jun 18, 2010
    Southern Oregon
    Quote:I'd go with this--anything with ground beef/pork/etc I'd add maybe a quarter cup? or so. Liver is really a nutritional powerhouse.
  8. PaulaJoAnne

    PaulaJoAnne Chillin' With My Peeps

    Jul 30, 2009
    For yourself, you can mix small amounts into ground burger. No taste or texture issues that way, but lots of good nutrient dense food.
    We also put it into sausages that we make.
    About 2-4 tblsp per pound of meat is a good ratio for hiding it.

    FYI, I HATE the texture and taste of liver, and I do all of the above without being able to notice it being there.
  9. MissJenny

    MissJenny Chillin' With My Peeps

    May 11, 2009
    Cincinnati, Ohio
    I used to hide ground liver in the meatloaf -- no one was any the wiser. Good luck.

    What else are you going to grind up? [​IMG]

  10. Omniskies

    Omniskies Chillin' With My Peeps

    Mar 7, 2008
    Hiding it in hamburger for the nutritional value sounds like the best idea. As much as I'd love to make my dog happy, she's already spoiled rotten [​IMG]

    The ravioli recipe also looks interesting, but I'm afraid that may taste a skosh too much like liver for the household to actually eat it.

    I'm not sure if I can really fry the paste. I could give it a shot, but I'm picturing it all falling apart and making a huge mess. I can always get more livers and they're cheaper than having to go out and buy more peanut oil.

    Thanks for the input, everyone. I was really frustrated about this earlier. Glad to know it's not going to go to waste.

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