Liver sausage: the miracle meat

Pwca

Liver sausage is good but reminder- don't EVER feed it to dalmatians! :P

Ok I'll bite,why not?

I feel like I may be wasting a valuable resource, I work in a deli and we throw away so much lunchmeat like the ends and anything with a weird spot or discoloration. I always thought these were too salty and processed to give my dogs.I always find it amusing that the Zukes we buy for training cost more than steak

Tena

 I cut some beef heart into slices and put them on a rack on a cookie sheet, sprinkled a tiny bit of garlic powder on them and baked them for a while on low heat (200*)  I've done liver like this too but it smells.  Both heart and liver are real cheap.

Bugs isn't too food movitated but he was throwing behaviors at me while they were still cooking LOL   I left them a bit chewy and cut them into the size I wanted for training.

I very recently learned that like a kid that never gets candy I had a tiny bag of those beggin strips and used tiny pieces for training and he loved it.  He never gets dog 'junk food' so that was an super duper treat

find it amusing that the Zukes we buy for training cost more than steak

yeah we see people come in all the time with fake bacon, fake pepperoni, fake this or that commerical treat that cost more than prime rib per pound, have icky ingredients, and aren't all that motivating to dogs.

Fried liver, crispy bacon, liverwurst, pepperoni, ham, any lunchmeat really, stinky cat canned cat food, garlic chicken, roast beef, pork heart, cheese, just see what has your dog drooling at your feet at home during the prep process and you'll know you're on to a winner.

Tuna brownies!

1.5 cups flour

2 cans tuna, drained

2 eggs

1 TBSP garlic powder

Mix well, roll out onto cookie sheet (until about 1/4" thick), bake for 30 mins at 250*, allow to cool and cut into chunks.  Freeze whatever you won't use in a week.

What's liver sausage? Well, I mean, I can figure out what it is..but is it people food? Where do you get it? I've never seen it.

Cherokee's really into cheese. I also sometimes use chicken, or any meat I have around. But if you need a dry treat..canned dog food (a really meaty kind.. I used Evo 95% meat) + enough flour (I used whole wheat) to make a thickish dough, rolled out on a cookie sheet (lined with foil or parchment paper) and baked til it's dry...super simple, dogs went nuts.

 Ben loves liver-anything, but garlic fried chicken livers probably come out on top.  I just throw them in a frying pan with a bit of garlic powder and a bit of olive or vegetable oil, then stir them around until they're done.  They do get a bit crumbly but easy for me to break into small pieces on the go. 

If I'm training at home it's hard to beat the simplicity value of tinned salmon flaked into a bowl, the flakes tend to be small so perfect for training.

He knows the c-h-e-e-s-e word and even has preferences about the kind of cheese LOL.

chelsea_b

What's liver sausage? Well, I mean, I can figure out what it is..but is it people food? Where do you get it? I've never seen it.

Liverwurst or sometimes called "braunschweiger" (depending on how Germanic your ancestry is) -- deli aisle (and remember Chelsea -- FOOD is *food* -- scraps are things you throw away, but *real food* is good food.  Some people choose to feed their dogs commercial, processed kibble and that's fine.  But it all began as 'food'.  There's nothing wrong with giving dogs acceptable REAL food, as long as it's judicious and it's not scraps that really should be thrown away or junk that really isn't fit for consumption by anyone -- but we humans are supposed to have enough sense to govern ourselves *grin*)

Oscar Meyer makes a good liverwurst that is small 'tubes' in the deli case near where the cold meats are in packages.  Or you can get various brands in the fresh-sliced deli case where you ask for particular amounts of whatever brand you like.  You should be able to find it in both places.

I couldn't find a picture of the Oscar Meyer one but here's a picture of Kahn's (for some reason I don't have any icons today -- so I can't embed this picture but go there and it's a picture) -- Kahn's is almost 3" in diameter and about 5" long.  The Oscar Meyer one is about the same length but about 2" in diameter.  If I'm eating it myself I usually prefer Kahn's.  It's AWESOME to put meds in as well -- slippery but usually they don't mess around trying to 'find' the pill because it's too yummy:

 http://shop.netgrocer.com/i/Product/DJ/8/27278.jpg

.  

Jewlieee

Do you cook that stuff? If so, how?

Yes, I cook that stuff. I usually boil it with the water having garlic powder and anise and then drain the water out. With the tongue, I removed outer layer because it is tough. I usually press the water out with some weight on top. So I take the meat from the boiling water and put onto a cookie sheet that is lined with paper towels. And put paper towels over it. From there I put another cookie sheet on top of it where I can put my dumb bells on top of that pan. Now the weight will press out all the water. After the water is pressed out, I cut beef into small bite pieces then pop in the oven at 200-225F and I usually turn on the convection fan. Depending on the quantity, it will be in the oven from 45 to an hour and a half.

For chicken, lately, I just cook the breasts in a skillet sauteed in butter. At times, I will spice the chicken with garlic powder and rosemary. then I cut them into strips to break off during training.

What's nice all about this, my neighbors get their meat straight from the slaughterhouse so they come over and drop over heart, liver, and tongue.

Now since there is a trial this weekend, I am going to make mackerel jackpot treats.

jdata

Now since there is a trial this weekend, I am going to make mackerel jackpot treats.

That sounds like something Ben would LOVE, care to share the recipe?

Jewlieee

Do you cook that stuff? If so, how?

Beef heart -- yeah, I just saute it in a bit of olive oil -- usually it's sold in slices (sometimes the whole heart but it kinda lends itself to 'slices';) and then when you cut it up it kinda winds up in 'cubes' (because of the size of the 'chambers' - it almost looks like a big squiggle in a 'slice';).

Beef liver or chicken liver - somplace in this thread I gave my recipe for dried liver treats.  Saute it fast and get the smell over with - let cool and THEN cut it up

Liverwurst or braunschweiger -- no you don't need to cook it unless you want to try to 'dry' it.  It's soft - almost spreadable.  Not convenient to carry but man they love it.

 Liverwurst/braunschweiger do NOT taste like 'liver', not really -- If you're adventurous -- mash some liverwurst in a sauce dish, add a dollop of mayo and some chopped green olives.  Spread on crackers or your sandwich bread of choice -- yum!  (this thread is making me hungry for it!)

Pwca

Dalmatians should not have organ meat (Unless they are LUA dogs from the Backcross project) due to the higher levels of purines. They have a metabolic defect that makes them unable to process the protiens properly and leads to bladder stones.

Thanks!!  good info

 Thank you, Aunt Callie, for the treat instructions. Emma's new diet includes a small amount of beef heart and beef liver, per week. I wanted to make "jerky" from those two, to use as training treats (with some dried fruits and sweet potato thrown in, of course!), but I was not *quite* sure how to go about it. I didn't even think of the light cooking in a skillet. Emma will be thrilled. Totally safe treats.

Those tuna brownies sound pretty good, too! I'll have to try making them, sometime, when I have the stomach for it.

 don't forget the Gerber Graduates you guys.  The freeze dried apples, and the bananna/strawberry bits -- my guys LOVE THEM.  Tiny -- dog doesn't have to stop and chew.  Instant sweet!!  All nutritious

 The tuna brownies really don't smell too bad when you're making or baking them.  Much less objectionable than liver, that's for sure!