All About Offal: Using Already Prepared Items

This post is a continuation of our series about including organ meats in your diet.  Be sure to see the rest of the series here.

While it is truly inexpensive and easy to prepare your own organ meats, sometimes it’s really helpful to have access to some already-prepared items made with good ingredients.  I have found that keeping some liverwurst and braunschweiger on hand makes for quick and easy additions to my organ meat repertoire.  Wait, you don’t have an organ meat repertoire?!

I currently order both of these items from US Wellness Meats.  I love that their beef is all grass-fed and that they don’t add any nasty chemicals or non-food ingredients to their mix.  The liverwurst is a blend of beef trim, liver, heart, and kidney.  The braunschweiger is a mix of beef trim and liver.


They ship their products frozen and when they arrive, I cut the logs of liverwurst and braunschweiger into smaller rounds.  They are usually defrosted just enough that I can cut through them with my giant knife without a problem.  I then stick them back in the freezer for a bit on a baking sheet so that I’m sure they won’t stick together when I put them in a plastic bag.  Then I can just defrost a small amount at a time.

When I was first getting this, I would cut them into really small rounds and defrost 3 or 4 at a time.  Then I would just eat one of them on the side of my lunch.  It wasn’t bad, but I have since learned a much better way of doing it!

Kefir Cheese

I was listening to one of Cheeseslave’s podcasts from a while back when she mentioned a tip about how she uses the liverwurst from US Wellness Meats.  She puts a chunk of it in the food processor and blends it with some yogurt or kefir cheese (see how to make your own) or cream cheese.  Now you have a great spread that you can put on crackers or bread.

I did this recently with kefir cheese and it was so very good!  I really enjoyed putting mine on these almond-flour crackers.  Now, it has a texture that more closely resembles pate. Not to mention a great flavor.

Delicious spread!

This is a really easy way to get some organ meats in your diet without actually having to handle any raw, internal organs on your own.  It would be a great start for someone who is a bit squeamish about the rest.  Although, the squeamishness goes away quickly!

How do you like to serve liverwurst or braunschweiger? Have you ever tried head cheese?  I think that’s next on my list…


This post is part of Monday ManiaFat Tuesday, Real Food Wednesday, Simple Lives Thursday, Pennywise Platter Thursday, Fight Back Friday, Sunday School.


  1. Margaret says:

    I love both liverwurst and braunschweiger. Currently I’m only buying braunschweiger because I like the taste of just liver w/ trimmings better. I grew up eating it at home w/ cream cheese and my school always used to serve it to spread on bread with red lentils on the side(I grew up in Europe). I like green leafy veg with it too and mustard.

    I bet you could chop things like carrots to scoop it up, yum. Oh, you’ve made me hungry.

    I wish I could be more help, but I don’t know anything about GAPS. :/

    • Mindy says:

      Thanks for those great ideas, Margaret. I’ll have to give them a try!

      I like the braunschweiger better, too, especially if I don’t mix anything in it. It’s interesting to hear that your school served it. It seems like Europe (and so many other countries besides the US) do such a better job at including organ meats regularly!

  2. Jill says:

    I love liverwurst and I’ve been thinking about ordering it from US Wellness too. Thanks for the idea!

    • Mindy says:

      You’re welcome! I have really enjoyed ordering it from US Wellness. Of course, I have never had any other as of yet!

  3. Maryanne says:

    My mom was raised in Germany, and we had liverwurst all the time growing up. She would spread it on bread (now a no-no) and crack a little black pepper over it….heaven.

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