Eating liver might sound strange and antiquated, but you might be surprised to know it’s considered the most nutrient dense food on the planet. You might say it’s actually offally good! (Get it?!)
You don’t need a ton to get the benefits―generally, one serving per week is enough. But, it can be hard to know what to cook, how to prepare it, if it’s going to taste weird, if your partner and kids will actually eat it, and if YOU will actually want to eat it, too.
Luckily, these sausage patties incorporate just a little bit of the liver, just enough that you get a nutrient boost, but without affecting the taste or texture. Plus, chicken livers are very mild, so they are a great starting point if you’re just dipping your toes into eating offal. Mixing the meat with lots of flavorful spices, herbs, and alliums (onion, garlic, green onions, etc) also helps make the liver less noticeable for picky eaters.
In this recipe, you’ll start with a pound of chicken livers (they usually come in pound containers), but freeze the remainder in ice cube trays. Anytime you cook ground meats, you can throw 1-2 “ice cubes” into the mix to give it a boost of nutrients without affecting the flavor or texture!
For sausage patties, I like the Italian Sausage Spice Blend recipe from Balanced Bites, but you can use any spice blend you have on hand, like Trader Joe’s 21 Seasoning Salute.
- 1 lb chicken livers
- 1 lb pastured ground pork
- 1 egg (preferably pastured)
- 1 Tbsp sausage seasoning (I use this recipe)
- 1 tsp salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tbsp solid cooking fat (coconut oil, lard, tallow, ghee)
- Pulse the chicken livers in a food processor until they are effectively liquid. Reserve about a quarter cup of liver for the sausage patties. Pour the remainder into an empty ice cube tray, then freeze. (Once they are frozen, you can pop them out and store them in a reusable silicone zip-locking bag in the freezer to use for future dishes.)
- Whisk together the egg, sausage seasoning, and salt and pepper. Add the ground pork and liver and mix altogether. Use your hands to form flat sausage patties.
- Preheat a frying pan (I use my cast iron) to medium and add the fat. Arrange the patties in the pan, being careful not to overcrowd them. Flip them when one side is sufficiently browned, and remove when cooked through, about 3-4 minutes each side.
Pro tip: if you still absolutely cannot stand the taste of liver whatsoever, there are still some options in the form of desiccated (dried) beef liver capsules! Good brands are Vital Proteins (available on Amazon) and Dr. Ron’s Liver Pills. Both come from healthy, grass-fed animals that have lived outside. Buying liver capsules can get pricey, but if you’re feeling adventurous, you can also make your own liver pills like I do for super cheap.
This post was originally from October 2013, and was updated December 2019.