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We’ve talked many times about giving your dog a KONG® Dog Toy to help distract him during tense times (like fireworks!) or to help prevent separation anxiety. These hollow toys are made to fill with food and treats for your dog. We’ve got a fun recipe for a mixture that makes a great “plug” for the KONG: doggie chopped liver!
Unlike traditional chopped liver, doggie chopped liver has NO onions (remember: onions are toxic to dogs and should never be included in their food or treats.)
You can use this as the “glue” in a stuffable treat toy such as a KONG, added to a mix of vegetables or your dog’s favorite kibble or layer your ingredients, putting the chopped liver at the bottom of the toy, adding the veggies or kibble, then topping off the toy with chopped liver to prevent everything from spilling out!
How to Make This KONG Filler
Our dog chopped liver recipe is super, super simple to make and was very popular with our dogs.
(Not using a KONG? You can also serve a spoonful as a treat or add a spoonful atop a meal to encourage a reluctant eater.)
Ingredients
1 pound chicken livers
2-3 hard boiled eggs
1 quart water
Instructions
Add chicken livers (including juices) to boiling water; reduce heat and simmer for 40 minutes. Remove from heat. Drain liver; reserve liquid (great for freezing in ice cube trays as a cool treat!) Use a fork or potato masher to mash livers. Finely chop hard boiled eggs and add to livers. Mix well. Refrigerate chopped liver.
Would your dog love this recipe?
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Looking for more recipes? Download one of our free dog treat cookbooks!
Cooks: Don’t miss our My Dog Says I’m a Great Cook™ cookbook with over 100 dog treat recipes from the publishers, readers and fans of DogTipper! This paperback book is available in our YUCKY PUPPY gift store!
Paris Permenter is the award-winning co-author, with John Bigley, of over 30 pet and travel books including The Healthy Hound Cookbook and Texas with Dogs, both available through Simon and Schuster. Paris is also a member of the Dog Writers Association of America. Latest posts by Paris Permenter (see all)
