Organ Meat Recipe
Sweetbreads
Tongue and Beets
Boiled Ox Tongue
This is a basic way to prep your ox tongue for use in other dishes. A brine is an important step to ensure a flavorful and tender tongue!
DEEP FRIED BRAIN
Eggs with Brains
Pork Liver Terrine
Classic Pork and Liver Country Pâté
Beuschel
Beuschel is one of the classics of Austrian cuisine. Often compared to a ragout, this hearty dish is made with offal, usually heart and lungs, and it is served in a delicious, dark brown sauce.
How to Prepare Kidneys
Never prepared kidneys before? Here are some ways on how you can! Here’s a hint: the key is to soak them!
Chicken Fried Heart
This simple, yet nutrient dense recipe is one of the best ways to eat heart! Traditionally done in an old seasoned cast iron skillet, I’m sure you can certainly try out those new air fryers and these will still turn out perfect!
Braised Liver with Vegetables
This recipe adds vegetables to the basic braised liver recipe. Certainly a home-run at our house!
How to Braise Liver
One of the best and simplest ways to enjoy liver! Using this low and slow method ensures nothing but perfect braised liver!
Sautéed Liver
Who grew up hearing “eat your liver!” The use of organs has diminished greatly over the years and we fully intend to bring back the importance of these “cast-offs.” Nothing nourishes you better than a heaping plate of sautéed liver!
MEXICAN LIVER
This recipe kicks up the traditional liver and onions! A versatile dish that can be eaten alone, with rice, or even inside tacos!
Chicken Liver “Butter”
Although titled “butter”, don’t let that word fool you. This is very much a spreadable pâté, yet, with the addition of real butter into it, it will be a lighter, fluffier spread.
