SERVES 6

    PREP TIME: 10 minutes, plus 24 hours to soak livers

    COOK TIME: 26 minutes

    Cooking these sausages creates an amazing caramelized coating on the pan that’s perfect for cooking some onions. Don’t love onions? Replace them with chard, kale, asparagus, bell peppers, or whatever you have.

    This recipe will taste heaps and bounds better if you soak the livers in water for 24 to 48 hours before cooking them. When livers are soaked, their taste becomes far less punchy. The result: You will find yourself enjoying, and eating more, liver since that metallic taste that turns people off from eating liver in the first place disappears.

    Hate pan-frying things? You can make this recipe in a preheated 350°F (177°C) oven. Make the patties as described below and place them on a rimmed baking sheet. Toss the onions in the oil and distribute them around the sausage patties. Bake for 25 to 30 minutes, until the patties are golden brown.


    8 ounces (225 g) chicken livers

    1 tablespoon apple cider vinegar

    1 pound (455 g) ground beef

    1 pound (455 g) ground pork

    2½ teaspoons dried rubbed sage

    1¼ teaspoons dried rosemary leaves

    1 teaspoon dried thyme leaves

    1 teaspoon finely ground sea salt

    ¾ teaspoon ground black pepper

    4 cloves garlic, minced

    ¼ cup (60 ml) avocado oil, or ¼ cup (55 g) coconut oil or ghee, for the pan

    2 medium-sized white onions, thinly sliced

    1. Place the chicken livers in a medium-sized bowl and cover with water. Add the vinegar. Cover and place in the fridge to soak for 24 to 48 hours.
    2. Rinse and drain the livers, then place them in a blender or food processor. Blend until smooth.
    3. Transfer the pureed livers to a large mixing bowl and add the remaining ingredients for the sausages. Mix thoroughly with your hands to combine.
    4. Heat the oil in a large frying pan over medium-low heat.
    5. While the oil is heating, form the liver mixture into patties: Using a ¼-cup (60-ml) scoop, scoop up portions of the mixture and roll between your hands to form into 12 balls about 1¾ inches (4.5 cm) in diameter. Place the balls in the hot pan and press down until they’re ½ inch (1.25 cm) thick. Do not overcrowd the pan; you may have to cook the sausages in two batches if they don’t all fit comfortably.
    6. Cook the sausages for 8 minutes per side, or until no longer pink in the center.
    7. Place the cooked sausages on a serving plate. Set in a 180°F (82°C) oven to keep warm, if you wish.
    8. Once the sausages are done, place the sliced onions in the same pan and cook for 10 minutes, or until translucent, stirring every minute or so.
    9. Transfer the cooked onions to the serving plate with the sausages and enjoy.

    make it AIP:

    Omit the black pepper. Do not use ghee.

    make it DAIRY-FREE:

    Do not use ghee.

    Per serving, cooked in avocado oil:

    calories: 392 | calories from fat: 197 | total fat: 21.9 g | saturated fat: 8 g | cholesterol: 320 mg

    sodium: 437 mg | carbs: 5.6 g | dietary fiber: 1.6 g | net carbs: 4 g | sugars: 1.6 g | protein: 43.2 g

    FAT : 50%
    CARBS : 6%
    PROTEIN : 43.2%