Liver-Sage Sausage

This Liver-Sage Sausage is a sophisticated take on traditional homemade sausage, blending the rich, iron-forward flavor of chicken livers with hearty veal or pork. The addition of fresh sage, minced garlic, and briny capers creates a complex savory profile, while a splash of dry white wine adds brightness and depth. The mixture is chilled to allow the flavors to meld before being ground and stuffed into casings. Whether grilled or broiled, the result is a tender, juicy sausage with a coarse texture and a robust aroma. It is an excellent choice for a gourmet breakfast, a charcuterie board addition, or a flavorful main course served with crusty bread and a simple salad. Making your own sausage offers a rewarding culinary challenge and a superior taste compared to store-bought alternatives.

Cooking Method: Grilling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 137.3

Dietary: Gluten-free

Description

This Liver-Sage Sausage is a sophisticated take on traditional homemade sausage, blending the rich, iron-forward flavor of chicken livers with hearty veal or pork. The addition of fresh sage, minced garlic, and briny capers creates a complex savory profile, while a splash of dry white wine adds brightness and depth. The mixture is chilled to allow the flavors to meld before being ground and stuffed into casings. Whether grilled or broiled, the result is a tender, juicy sausage with a coarse texture and a robust aroma. It is an excellent choice for a gourmet breakfast, a charcuterie board addition, or a flavorful main course served with crusty bread and a simple salad. Making your own sausage offers a rewarding culinary challenge and a superior taste compared to store-bought alternatives.

Ingredients

1/2 pound Veal or pork stew meat
1/2 pound Chicken livers
4 tablespoons Chopped fresh sage
2 tablespoons Dried sage (if fresh unavailable)
2 tablespoons Minced garlic
1/4 cup Drained capers
1/4 teaspoon Ground black pepper
1/2 cup Dry white wine
1/2 pound Bacon, coarsely diced
4 feet Sausage casing

Directions

1
Cut the veal or pork stew meat and chicken livers into 1-inch pieces.
2
In a large mixing bowl, combine the meat, livers, sage, garlic, capers, black pepper, and white wine.
3
Cover the bowl and refrigerate the mixture for at least 4 hours, or up to 12 hours, to allow flavors to meld.
4
Remove the mixture from the refrigerator and stir in the coarsely diced bacon.
5
Pass the mixture through a meat grinder fitted with medium holes, or pulse in a food processor until well combined but still coarse (do not puree).
6
Stuff the ground mixture into the sausage casings, forming one long sausage or linking them into individual links, or form into patties if not using casings.
7
Preheat a grill to medium-high heat or preheat a broiler.
8
Grill or broil the sausages for 5 to 6 minutes on each side, turning occasionally, until cooked through and browned.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 137.3kcal

% Daily Value *
Total Fat 7.9g13%
Saturated Fat 2.8g14%
Cholesterol 45.4mg16%
Sodium 35.2mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 15.3g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find natural sausage casings, you can form the mixture into patties and grill them like burgers.

Ensure the meat and livers are very cold before grinding to help bind the sausage and maintain texture.

You can substitute fresh sage with dried sage, but use half the amount as dried herbs are more potent.

For a milder flavor, you can reduce the amount of chicken livers and increase the pork or veal proportion.

Leftover sausages can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: sausage, liver, sage, pork, veal, chicken livers, capers, garlic, white wine, bacon, homemade, ground meat, charcuterie, grilling, broiling, savory, protein, fresh herbs, meat grinder

Read it online: https://www.chefs-mate.com/recipe/liver-sage-sausage-2/