“Organs are the most concentrated source of almost every nutrient, including important vitamins, minerals, healthy fats and essential amino acids.” So says Dr. Sarah Ballantyne, promoter of the AIP Protocol. I have written about organs before here and here.
Now I want to talk to you about liver. Dr. Terry Wahls, the inventor of the Wahls Protocol (I talked about it here) says that liver should be the most consumed food. With its vitamin A, B2, B3, B5, B9, B12, zinc, carnitine, lipoic acid and CoQ10 content, liver is the most nutritionally dense food.
But not everyone likes the taste of liver. And if you don’t cook it right it tastes metallic and bitter stifling.
Turkey liver doesn’t taste strongly like… liver. And if it is cooked together with another kind of meat, onions, garlic and other spices, as I describe in this recipe, you can even trick someone into eating liver without knowing that they are eating liver 😊.
For those in the AIP elimination phase, they will need to eliminate the smoked paprika and pepper. But those who tolerate these spices should leave them in, because the paprika, in addition to the taste, has the task of thickening the sauce, and the pepper, in addition to the spicy taste, is in charge of activating the active principles in turmeric.
Ingredients
For 2 servings
- 2 pairs of turkey liver
- 2 fresh spicy sausages (for AIP choose simple sausages, or home-made)
- A spoonful of duck fat
- 2 medium onions
- 3-4 cloves of garlic
- A small bunch of dill
- 2 teaspoons of sweet and smoked paprika
- 1 teaspoon of turmeric
- ½ teaspoon of pepper
- ½ teaspoon of salt
Recipe Method
Wash the liver and cut it into large pieces. It will shrink during cooking, so this fact must be taken into account, do not cut them too small. Wash the pieces of liver once more. Cut the sausages cut into large pieces too. Julienne the onion, chop the dill, crush the garlic.
Heat up the pan. I have a cast iron pan, so it needs 5 minutes to heat up well. Add the lard, then the pieces of liver and sausage. Carefully, the liver splashes. Put the lid on and turn the heat to low. Leave for 5 minutes.
Add the onion and stir well into the pan. By now the meat should have released its juices. Put the lid on and leave for another 10 minutes, stirring once or twice during this time.
Put a cup of water, not too much, and when it starts to boil, put the smoked paprika. Leave for another 5 minutes, then add the rest of the spices, stir well, put the lid on and turn off the heat.
Leave for another 5-10 minutes before removing the turkey liver and sausage stew on the plate. I ate it with a big bowl of green salad with cucumbers and green onions. It’s a goodie!
