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Liver Sausages & Onions

Ingredients

• 8 ounces chicken livers
• 1 tablespoon apple cider vinegar
• 1 pound ground beef
• 1 pound ground pork
• 2 1/2 teaspoons dried rubbed sage
• 1 1/4 teaspoons dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon finely ground sea salt
• 3/4 teaspoon ground black pepper
• 4 cloves garlic, minced
• 1/4 cup avocado oil, or 1/4 cup coconut oil or ghee, for the pan
• 2 medium-sized white onions, thinly sliced

Directions

1. Place the chicken livers in a bowl and cover with water.
2. Add the vinegar.
3. Cover and place in the fridge to soak for 24 to 48 hours.
4. Rinse and drain the livers, then place them in a blender or food processor.
5. Blend until smooth.
6. Transfer the pureed livers to a bowl and add the remaining except oil and onions.
7. Mix thoroughly.
8. Heat the oil in a frying pan over medium-low heat.
9. Roll liver mixture into balls, place on hot pan and press down until 1/2 inch thick without letting sausages touch each other.
10. Cook for 8 minutes per side.
11. Place the cooked sausages on a serving plate.
12. Once the sausages are done, cook the sliced onions for 10 minutes.
13. Transfer the cooked onions to the serving plate with the sausages.

Attribution