Liver, Heart, & Kidney Breakfast Sausage
Ground pork mixed with ground chicken liver, chicken heart, and beef or pork kidney, seasoned with salt, pepper, coconut sugar, and spices to create a delicious breakfast sausage free from additives and packed with nutrition!
Equipment
- stainless steel meat grinder or meat grinder attachment for a stand mixer
- 2 extra large sheet pans 20.25" x 14.25"
Ingredients
- 10 lbs ground pork organic and/or pastured is best
- 1 lb chicken livers & hearts organic and/or pastured is best
- 1 lb beef or pork kidney organic and/or pastured is best
- 4 whole eggs organic and/or pastured is best
- 2 tbsp mineral salt
- 2 tbsp ground pepper
- 2 tbsp coconut sugar
- 2 tbsp dried oregano
- 2 tbsp dried sage
- 2 tbsp dried rosemary
- 2 tbsp cordyceps mushroom powder optional
Instructions
- Set up meat grinder or attach grinder attachment to kitchen mixer.
- Rinse organs in cold water and use kitchen scissors to cut organs into pieces that will fit into the grinder.
- Place a clean bowl to collect the ground organs beneath the grinder attachment. Turn the mixer on medium speed and begin feeding the grinder with organ pieces.
- Continue feeding the grinder, piece by piece, using the insert to pack down the organs gathering in the feeding tube.
- Continue until all organs are ground, then disassemble the grinder attachment, adding any collected organ matter to your bowl.
- Place all grinding equipment in the sink and rinse with soapy water for easy clean-up later.
- Place 5 lbs of ground pork on each extra large, rimmed baking sheet. Evenly distribute ground organ matter between the two sheets.
- Add two eggs to each sheet, then add 1 tbsp per baking sheet of salt, pepper, sugar, and spices.
- Use your hands to evenly combine and spread the pork and organ mixture to all four corners of each baking sheet.
- Use a silicone spatula to cut sausage into pieces.
- Place sausage in oven and cook at 350℉ for 30 minutes.
- After 30 minutes, remove sausage from oven and pour off the gathered juices into a heat-safe bowl.
- Allow sausage to cool prior to breaking it into pieces. Store in an airtight container. Place in the refrigerator for cooling overnight, then move into the freezer.
Notes
If frozen, your ground pork will need to be fully defrosted in order to mix with the ground organs, but organs (and all meat) are much easier to grind when partially frozen. I typically take the organs out of the freezer 20-30 minutes prior to beginning the grinding process.
I only cook the sausage for 30- minutes because I store it in the freezer to grab pieces as needed and fry them up with breakfast. Because of this, the sausage is only partially cooked and may have pink in the middle. If you want to eat immediately, I recommend cooking for longer: 45 minutes-1 hour depending on your oven and personal preference.
Tried this recipe?Let us know how it was!