Savory Homemade Liver Sausage Patties
Craft your own flavorful liver sausage patties with this easy-to-follow recipe. Perfect for breakfast, these homemade delicacies combine the rich flavors of pork and beef with the distinct taste of liver, seasoned to perfection with sage and onion. Freeze them for a quick protein-packed meal any day of the week. Unleash your culinary skills and impress your friends and family with this wholesome dish that's great for gatherings or simply a hearty breakfast at home.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Pork
5 lbs (Cooked and ground)
Chuck roast or beef roast
3 lbs (Cooked and ground)
Liver
2 lbs (Cooked and ground)
Yellow onion
1/2 (Finely chopped)
Sage
4 tablespoons (Dried and crushed)
Buckwheat flour
2 cups (For thickening)
Salt
to taste (Seasoning)
Pepper
to taste (Seasoning)
Instructions
1
Start by cooking each type of meat (pork, chuck roast, and liver) separately according to their requirements until fully cooked.
2
Once cooked, save the juices from the pork and beef roast and refrigerate overnight to allow the fat to rise.
3
The next day, skim off the white fat from the juices and discard it. Saving the remaining flavorful liquid.
4
Grind the cooked pork, beef, and liver using a meat grinder, layering them into a large pot or kettle as you grind.
5
Finely chop half a medium yellow onion and mix it into the ground meat mixture.
6
Place the pot on the stove over medium heat. Stir frequently to ensure even cooking.
7
Gradually add the reserved pork and beef juices back into the pot, mixing well.
8
To moisten the meat mixture, gradually add 1/3 cup of water while stirring.
9
The consistency should be mushy, so adjust by adding water or allowing it to cook longer if needed.
10
Thicken the mixture with buckwheat flour, folding it in gradually.
11
Season with 2 to 4 tablespoons of sage, and add salt and pepper to taste.
12
Cook the mixture until it begins to pull away from the sides of the kettle as advised by Aunt May.
13
Allow the mixture to cool slightly, then form into patties.
14
Wrap each patty in Press & Seal wrap and freeze them for future use. Enjoy these delicious sausage patties anytime for breakfast!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for?
The recipe is for Savory Homemade Liver Sausage Patties, which are flavorful breakfast patties made from pork, beef, and liver.
What types of meat are required for this recipe?
The recipe requires 5 lbs of pork, 3 lbs of chuck roast or beef roast, and 2 lbs of liver.
How much total meat is used in this liver sausage recipe?
The recipe uses a total of 10 lbs of meat: 5 lbs of pork, 3 lbs of beef, and 2 lbs of liver.
How should the meats be prepared initially?
Each type of meat (pork, chuck roast, and liver) should be cooked separately according to their requirements until fully cooked.
What should be done with the cooking juices from the meats?
Save the juices from the pork and beef roast and refrigerate them overnight to allow the fat to rise.
How do I handle the fat from the refrigerated juices?
The next day, skim off the white fat from the juices and discard it, keeping the remaining liquid for the recipe.
How are the cooked meats combined?
The cooked pork, beef, and liver should be ground using a meat grinder and layered into a large pot or kettle.
What kind of onion is used in the patties?
The recipe calls for 1/2 of a medium yellow onion, finely chopped.
What is the cooking temperature for the meat mixture?
The mixture should be cooked in a pot over medium heat, stirring frequently.
When do I add the meat juices back into the mixture?
Gradually add the reserved pork and beef juices back into the pot while the meat mixture is heating on the stove.
How much water is added for moisture?
Gradually add 1/3 cup of water to the mixture while stirring to ensure it is sufficiently moist.
What is the desired consistency of the meat mixture?
The consistency of the mixture should be mushy.
How can I adjust the consistency if it is too dry?
You can adjust the consistency by adding more water or allowing it to cook longer if it needs to be thicker.
What ingredient is used to thicken the sausage patties?
Buckwheat flour is used to thicken the mixture.
How much buckwheat flour is needed?
The recipe specifies using 2 cups of buckwheat flour for thickening.
What is the primary herb used for seasoning?
Sage is the primary herb used, with 2 to 4 tablespoons recommended.
How much sage is listed in the ingredients list?
The ingredient list specifies 4 tablespoons of dried and crushed sage.
What other seasonings are added to the patties?
Salt and pepper are added to taste for seasoning.
How do I know when the meat mixture is finished cooking?
The mixture is ready when it begins to pull away from the sides of the kettle or pot.
Whose advice is mentioned for determining if the mixture is cooked?
The recipe mentions following the advice of Aunt May to see if the mixture pulls away from the sides.
When should the patties be formed?
Allow the mixture to cool slightly after cooking, then form it into patties.
How should the liver sausage patties be stored?
Wrap each patty in Press & Seal wrap and freeze them for future use.
Can I eat these sausage patties immediately?
Yes, you can enjoy them anytime for breakfast after they are formed.
Are these patties suitable for meal prepping?
Yes, they are described as a great freezer meal for a quick protein-packed breakfast.
Is this recipe good for large groups?
Yes, it is noted as wholesome for gatherings or family breakfasts due to the large batch size.
What is the preparation method for the liver?
The liver should be cooked and then ground along with the other meats.
What kind of flour is used?
Buckwheat flour is specifically used for its thickening properties.
Is the onion cooked before being added to the meat?
The recipe instructs to mix finely chopped raw onion into the ground meat before placing the pot on the stove.
Can I use a beef roast other than chuck roast?
Yes, the recipe suggests using either chuck roast or any beef roast.
How should the sage be prepared?
The sage should be dried and crushed before being added to the mixture.