Pork & Fennel Sausage Patties, Take 2! (The Liver Edition)

Can you spot the liver? No one else could, either! Served with honey-glazed carrots, green mayo dressing, and green salad.

We had an entire pig liver from the last time I bought half a pig. Pig liver isn’t known as the choicest of livers, but I’m determined to use it as more than just dog and cat food.

And what have people been using for centuries to hide the stuff they don’t want to eat? Sausage! So I took my Pork & Fennel Sausage Patties recipe and added chopped liver. I knew it was there, but the kids didn’t. Success!

Pork & Fennel Sausage Patties (with Liver!)

serves 6 (4 if two are voracious children)
1.5 lb ground pork
0.5 lb pork liver, chopped finely (I used my food processor)
1 bulb fennel, minced
3 T fresh sage, minced
2 T fresh Italian parsley, minced
salt and pepper to taste

  1. Combine all ingredients in bowl.
  2. Using either a stand mixer or your hands, mix thoroughly.
  3. Form into 4 inch patties.
  4. Fry over medium heat until juices run clear.

This post is part of Full Plate Thursday, Offal & Odd Bits Challenge

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1 comment to Pork & Fennel Sausage Patties, Take 2! (The Liver Edition)

  • Hi TinyHands,
    This is a great idea, to add a little of the liver to the sausage. I love the combination of the fennel and the sage. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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