Variety meats is a category that includes brain, heart, kidney, liver, and various other meats. Because they are the most perishable parts of the animal, they were traditionally eaten first. And often, these meats were the centerpiece of some great feast.
Kidney
Kidneys typically used for cooking are beef, veal, lamb, and pork. The shape of the kidney depends on its source. Beef and veal kidneys are multilobed and elongated. In contrast, lamb and pork kidneys have just one lobe that resembles a giant bean.
Kidneys from young animals tend to have a more tender texture and more delicate flavor. In addition, young animals’ kidneys are usually pale. Those from older animals are a deep reddish brown.
In selecting kidneys, look for those that are firm and have a glossy, even color without dry spots. Kidneys should be used the day they are purchased, or stored loosely wrapped in the refrigerator for up to 1 day.
Preparation Tips
Remove the white membrane around the kidney by using a pair of scissors to snip the membrane from the core. Then, peel the membrane back with your fingers and remove any excess fat. Kidneys may be soaked in vinegar or lemon water to reduce the strong odor.
Pork and large beef kidneys should be soaked in milk or cold salted water for 2 hours to minimize their strong taste.
Serving Suggestions
Kidneys are eaten braised, broiled, simmered, or cooked in casseroles, stews, and dishes such as the well-known British dish beefsteak and kidney pie. This dish is also commonly served in areas along the Canadian border in the United States.
Nearly every comprehensive cookbook has a recipe for this meat pastry. One calf kidney or two lamb kidneys is considered a serving.
Liver
After beef and calf liver, the most common animal livers eaten are lamb, pork, poultry, and goose. Goose and duck livers are used mainly to produce the famous pâté de foie gras.
Fresh American foie gras must come from ducks, but imported foie gras can come from either goose or duck. These birds are specifically bred with enlarged livers.
An important note is that the liver processes most substances that enter the body. This includes any chemicals that an animal might be fed or given as a medication.
The older the animal, the more likely it is that there may be accumulations of unwanted residues in this organ. For this reason, liver from younger animals is generally preferred.
Fresh liver should have a bright color, a moist but not slick surface, and a clean smell. Loosely wrap it and refrigerate it immediately. Liver does not keep for more than a day.
Preparation Tips
Liver is encased in a thin membrane, which toughens in the cooking process and should be peeled off before cooking. Be careful not to overcook liver because it toughens quickly when overcooked. One popular solution is to sauté liver.
Leave the liver a little pink in the center when you use this method and let the residual heat finish the job.
Serving Suggestions
Although liver typically is not considered a popular food, this organ meat can be tasty. It is commonly served with gravy made from it and onions. For a more elegant meal, broil or pan cook cubed liver and serve with mustard and boiled new potatoes.
Liver also can be roasted (at 325° Fahrenheit for about 15 minutes per pound) and also served with boiled new potatoes. Soaking the liver in cognac for several hours before cooking adds a rich flavor to roasted liver.
Sausage
Born of economic necessity, sausage making has now become an art. When farmers slaughtered their own animals, they wanted to make sure that they used every part of the animal. So, the lesser quality cuts and scraps were ground up and made into sausages.
Sausage essentially is any kind of chopped or ground meat that is stuffed into a casing. Most often, pork is the main ingredient in sausage, but poultry or fish can be used.
After countless decades of experimentation in ingredients - which include meat, spices, and fillers - sausages are often now considered a delicacy. They can be different in taste from one to the next.
Sausages are fresh (made of raw ground meat and spices), precooked (such as hot dogs or bologna), or partially dried and fully cured (such as salami or dried pepperoni).
Preparation Tips
How you use the sausage depends on the type you buy. Fresh sausages need to be cooked, often by pan frying. Precooked sausages may need no preparation at all, or they can be grilled, broiled, or poached in hot water.
Fresh sausage can be kept for only about 2 days in the refrigerator. Dried or semidried will last 2 to 3 weeks. Cooked sausage can be kept for about a week.
Serving Suggestions
Partially dried and fully cured sausages may be used in sandwiches or cut up for pizza or paella. One thing to keep in mind is that sausages are laden with sodium, calories, and fat.
Reduce the amount of fat in the sausage you eat by draining the excess fat during cooking or by selecting the reduced-fat and reduced-sodium varieties of sausages now available in stores. Minimize the amount of sausage you eat by using it as a flavoring in meals instead of a main course.
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