AIP Beef and Liver and Sausages

AIP Sausages

Why the long knife?!


Liver is one of those things that I “should” eat, but I don’t. I tried to make pate once, didn’t go down well….(I definitely need to tweak that recipe because I’m sure I can make it work – but that’s another story!). Liver is a significant source of the fat vitamins A, D, E and K, as well as various B vitamins (Chris Kresser has more info on this here). It’s also cheap! And for these reasons I really want to make it work for me – whether I’m on the AIP diet or not.



I’m always on the lookout for a way to get liver into my diet in a form I will enjoy eating, because life’s too short to eat horrible food! I went to the market on Sunday and what did I find at our favourite butcher (Wootton Valley Meat, you can find them at Marrickville Markets on a Sunday)?! AIP / paleo friendly beef and liver sausages! No filler, just beef – and liver – and natural casing. That’s it! I had to give them a try….



We cooked them up on the barbecue with bacon and I poached some silverbeets with mushrooms in stock to go with it them (need some greens, right?) and I have to say I was pleasantly surprised! The liver flavour didn’t overpower the beef (which for a liver wimp like me is a good thing!) but you could still taste the liver in the background. They went well with the bacon and I added a side dollop of  tangy sauerkraut, which also complimented them nicely. Next time I’m going to try them with very slow fried sliced onions and mashed sweet potato 🙂



Just a quick post – it’s great what you can find at the farmers market nowadays! x