Liver Nuggets that my little Astrid was asking for like ”moooooore!” – you can serve these to children with a garlic dressing, alone, with mustard or with a homemade ketchup (I might add a recipe also).


– 500 g beef liver
– tallow to fry in
– 240 ml piimä / buttermilk
– 240 ml milk / raw milk
– 130 g whole wheat flour
– 1 tsp sea salt flakes
– garlic powder


  1. Cut up the beef liver in bite size bits.
  2. In a bowl, add the buttermilk and milk and add the pieces of liver and allow them to marinate for 1 hour. Have a look at the explanation below on why dipping in milk will not inhibit the iron absorption. This can happen only if you drink a generous amount of milk at the same meal, independent whether non-heme or heme iron.
  3. After 1 hour, place flour, salt and garlic powder in a bowl. Take each bit from the buttermilk mix and dip in the flour mix covering well – and then dip the bit again in buttermilk.
  4. In a frying pan, melt a generous amount of tallow and add the bits to fry after they’re dipped again in buttermilk.
    Remember to not overcook/burn livers – in this way you allow most nutrients to become bioavailable and easily absorbed by your body.
  5. Serve with mustard, fresh herbs salad, homemade ketchup, alone, however you want!

Notes about soaking liver in thick fermented milk from my own Instagram stories:

Find this interesting study from Poland also that looks at the different kind of cooking styles for when preparing liver and the preservation of its nutrients.

1 thought on “LIVER NUGGETS”

  1. Hello Julia. I’m following you for some time through Telegram and IG. I’ve been adapting my food to a more nutritional ancient based intake now. Always have been a huge fan of organ meat but never could get liver to the point at how my mother made it in my childhood. Tonight I tried your liver nuggets recipe and it’s perfect! Brings back many memories 🙂 Thank you so much for sharing your knowledge, wisdom and recipes. Kind greetings from Belgium.


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