Weird Ingredient: Liver Breakfast Sausage

So we all gotta get our liver in, right?  Now that we are more and more aware of its healing properties and extremely nutrient-dense superfood nourishment.  I love lamb's liver because it is not as tough and gamey as beef liver, so it has more of a ground beef quality to it.  Even when I overcooked it, it is still mostly edible.  That's saying a lot for liver!  Guess what?  My kids (ages 1.5 and 2.5) love LOVE liver!  Here is my latest recipe:



2 lbs of lamb's liver, room temperature
2 green onions
1 T salt
1 large clove garlic (or 2 small ones)
1 tsp pepper
1/2 cup rendered lard, tallow, or coconut oil (olive oil will do in a pinch) for frying
1 cup breadcrumbs (gluten-free ones work great too!)

1.  Cut liver and vegetables into large chunks and place into food processor with salt, pepper, and breadcrumbs.
2.  Process until smooth.
3.  In a skillet, melt fat over medium high heat and place scoops of the liver mixture in the pan.  The size can very based on your desired usage.  I like to make big patties for burgers.
4.  Cook first side about 2-3 minutes and the second side 1-2 minutes.  These will fluff up nicely like pancakes.

5.  Enjoy with ketchup or mustard (I like to slather my organ meat sausages in mustard so I can more easily get over that mental hurdle)


This posting is part of Food Renegade's Fight Back Fridays