Ever wanted to love liver but just couldn’t get past the strong, metallic taste? This recipe is your game-changer! We’re sharing the ultimate secret to mild, delicious, and incredibly nutrient-dense liver sausage patties that will win over even the most skeptical eaters. The magic happens when you soak the livers, a simple step that transforms their flavor from punchy to perfectly savory. As a bonus, cooking these sausages creates a glorious caramelized crust in the pan—the perfect base for sautéing sweet, tender onions. It’s a complete, flavor-packed meal that’s both satisfying and secretly healthy. Get ready to enjoy liver in a whole new way!
Ingredients
• Serves 6
• FOR THE SAUSAGES
• 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
• FOR THE PAN
• ¼ cup / 60 ml avocado oil, or ¼ cup / 55 g coconut oil or ghee
• 2 medium-sized white onions, thinly sliced
Instructions
1. Prepare the Livers: Place the chicken livers in a medium-sized bowl and cover them with water. Stir in the vinegar. Cover the bowl and place it in the fridge to soak for 24 to 48 hours. This is the key to a milder flavor!
2. Purée the Livers: Once soaked, rinse and drain the livers thoroughly. Transfer them to a blender or food processor and blend until completely smooth.
3. Mix the Sausage: Scrape the puréed livers into a large mixing bowl. Add the ground beef, ground pork, sage, rosemary, thyme, salt, pepper, and minced garlic. Use your hands to mix until all the are thoroughly combined.
4. Heat the Pan: Heat the avocado oil (or your fat of choice) in a large frying pan over medium-low heat.
5. Form and Cook Patties: While the pan heats, form the mixture into 12 patties. Use a ¼-cup scoop for even portions, roll them into balls, place them in the hot pan, and gently press them down until they are about ½-inch thick. Cook in batches if needed to avoid overcrowding the pan.
6. Fry to Perfection: Cook the sausages for 8 minutes per side, until they are beautifully browned and no longer pink in the center.
7. Keep Warm: Transfer the cooked sausages to a serving plate. You can keep them warm in a 180°F / 82°C oven while you cook the onions.
8. Sauté the Onions: Add the sliced onions directly to the same pan with the flavorful drippings. Cook for about 10 minutes, stirring occasionally, until the onions are soft, translucent, and caramelized.
9. Serve and Enjoy: Top the sausage patties with the cooked onions and serve immediately.
Nutritional Information
• Per serving, cooked in avocado oil
• Calories: 392
• Total Fat: 21.9 g
• Saturated Fat: 8 g
• Cholesterol: 320 mg
• Sodium: 437 mg
• Carbohydrates: 5.6 g
• Dietary Fiber: 1.6 g
• Net Carbs: 4 g
• Protein: 43.2 g
• Macros
• Fat: 50%
• Carbs: 6%
• Protein: 44%
Pro Tips
• For a milder, less ‘gamey’ flavor, soak the chicken livers in water with a splash of vinegar for 24 to 48 hours in the refrigerator before using.
• Don’t clean the pan after cooking the sausages! Use the flavorful, caramelized drippings to cook your onions or other vegetables like bell peppers or kale for an incredible depth of flavor.
• To bake instead of pan-frying, place patties and oil-tossed onions on a rimmed baking sheet and bake at 350°F / 177°C for 25-30 minutes, until golden brown.
• For an AIP-friendly version, simply omit the black pepper. To make it dairy-free, ensure you use avocado oil or coconut oil instead of ghee.
FAQ
Q: Why do you soak the liver for this sausage recipe
A: Soaking the chicken livers in water and apple cider vinegar for 24 to 48 hours is the key step to achieving a mild, savory flavor. This process helps to neutralize the strong, metallic taste often associated with liver, making these sausages delicious for everyone.
Q: Can I use a different type of liver
A: This recipe is specifically designed for the milder taste of chicken livers. While you could experiment with other types like beef or calf liver, be aware that they have a much stronger flavor, so the soaking step is even more crucial for a palatable result.
Q: How do I know when the liver sausage patties are cooked
A: The sausage patties are fully cooked when they are beautifully browned on both sides and no longer pink in the center. This typically takes about 8 minutes of cooking per side over medium-low heat.
Q: Can I bake these sausage patties instead of frying them
A: Yes, you can bake them. For an alternative to pan-frying, place the patties on a rimmed baking sheet and bake at 350°F / 177°C for 25-30 minutes, until they are golden brown and cooked through.
