One of the most important aspects of dealing with the nosebleeds I’ve been having is rebuilding the blood supply. Losing three to four units of blood inside of a week seriously drains a person’s strength. As I didn’t quite qualify for a transfusion, getting more iron back into the bloodstream becomes imperative for any kind of a quick recovery.
Red meat is fine for this but to really get the job done, you’ve got to go with liver.
I’ve posted before about Kilgus Choice Meats in Toledo, where 3rd Generation Master Meat Packer Erich Schiehlen uses old-world processes and recipes to do some amazing things. I’ve also previously posted that my favorite sandwich is Braunschweiger, which is a smoked version of liverwurst, or pork liver sausage. My go-to brand has always been Koegel’s from Flint, Michigan, simply because that’s what I grew up on.
In the image above is what Erich Scheinlen calls Coarse Liverwurst. As I knew I was going to be needing some doses of good iron, and as Mary doesn’t do the classic Liver and Onions dish, the Coarse Liverwurst Erich makes easily does the trick for me. So, I asked her to go get me some. She came home with two pounds of it.
This is beautiful liverwurst, moist and meaty, savory with just the right amount of pepper for a minor afterburn. And, as the name suggests, it’s coarse. This liverwurst contains some big-ole chunks of good, rich pork liver. The flavor of this liverwurst is such that, after eating the two slices in the above photo, I simply had to cut and eat a third slice.
Good eating does promote good health. This kind of eating does tend to make one healthier, especially after certain medical problems.
Hmmm, feeling a bit weak again. I might need more of this stuff.