It's really easy to make and if ask your butcher for liver off-cuts it can be quite an inexpensive way to make treats that have no hidden ingredients and are nutritious for your dog.
However, if you're a bit squeamish and liver isn't your thing, I've also got a 'greyt' recipe for sardine squares which are equally as easy to make and don't involve seeing chopped liver whizzing around your food processor!
So, here's the recipe in all it's glory.
500g (1lb) liver
400-500g (1lb) organic porridge oats* (or 400g rice/potato flour - if making it with flour)
2 large free range eggs
2 cloves of garlic** (crushed)
3 tablespoons natural yogurt
1. Pre heat the oven to 180 degrees C (Gas Mark 4)
2. Grease and line a 30cm square ( 12 inch square) baking tin (it's really important to line the tin - as I've found out to my cost!)
3. Whizz the liver in a food processor until smooth
4. Add the crushed garlic, egg and oats and continue to whizz until well mixed together
5. When mixture is smooth stir in the natural yogurt until it's a thick cake-like consistency
6. Spoon into baking tin and bake in oven for around 30 – 40 minutes
7. When cooked the liver cake should be firm and light brown colour
8. Remove from oven, allow to cool slightly before turning out of baking tin
9. Cut into small bite size pieces and keep in fridge for up to a week or up to 3 months if frozen.
|'Maybe if I'm patient the liver cake|
will levitate in my direction'
Mina just loves the liver cake and remains in a fixed position in the kitchen when I'm baking it...
If you've got any other greyt home-baked training treats or tips do let us know by sharing them in the comments.
Susan n hounds x
*The more oats you use, the crumblier the cake will be. If you use flour, use less, or your cake will be too dry.
**Garlic is part of the Allium family, such as onions, which are toxic to dogs. Small quantities of garlic, such as in this recipe, should be fine. If you are worried, omit the garlic and add in some grated, smelly cheese instead.