If you cringe at the idea of eating liver, I want to encourage you to try this delicious sausage and liver rice recipe. The flavors of the ingredients do a great job of masking the taste of the liver (if you’re not already a fan) so it’s easy to enjoy eating it.
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Most of our grandparents probably ate liver about once per week which was very common. However, nowadays you may not even know anyone who has eaten liver. I know my kids and I never ate liver until I started buying whole animals from local farmers and butchers. And the organs came with the meat! We should glean from our grandparents’ diet wisdom and start introducing liver and other organ meats at our supper table once again.
We all know that organ meats (and liver in particular) are considered superfoods because they are nutrient dense. Liver is rich in protein, vitamins, and macro and trace minerals. WebMD even says that liver is the most nutritionally dense food on the planet! (Click here for more details.)
What are the benefits of eating liver?
Liver provides copper, zinc, iron, and vitamins. Plus it’s also rich in antioxidants and essential very-long-chain superunsaturated fatty acids.
Iron found in liver is essential to prevent and treat anemia. Additionally, liver is full of vitamin K which is critical for helping your body process calcium and get it to your bones. It also helps maintain a healthy circulatory system. Liver is also one of the best sources for vitamin A and has been linked to lower risks of cataracts, breast cancer, and other diseases. (Click here for more details.)
Instructions for Making Sausage and Liver Rice
This basic recipe is versatile so use however much (or little) of the sausage and liver as you want.
Ingredients You’ll Need
You’ll need two pounds of sausage, half a pound of liver (organic and pasture-raised is best), two cups of grated carrot, one onion, a few cloves of garlic, some cooked rice, and salt and pepper to taste.
How To Make It
First, bring some bone broth (or water) to a boil in a heavy bottomed pot over high heat. Add the rice and cook it for two minutes before reducing the heat. Add salt and simmer on low for 40 minutes. Meanwhile, move on to the next steps.
Slice your onion, grate a couple of carrots, and mince four cloves of garlic. Then chop your liver (working with slightly frozen liver is easiest) into small pieces. The smaller the better if this is your first time eating and serving liver to your family.
Next, brown your sausage in a heavy skillet. Then scoop out your sausage and let it drain separately. Leave all the sausage fat in your skillet.
Add the sliced onion and chopped liver to the hot skillet along with the minced garlic and cook it in the sausage fat.
Then add the grated carrot when the liver and onions are cooked thoroughly. The carrot should cook relatively quickly. Add salt and pepper to taste.
Once the carrots are cooked, scoop out the whole mixture to drain with the sausage.
Serve it over a hot bed of rice with a slice of homemade bread and you have a delicious meal that even your picky kids will enjoy!
Recipe for Sausage and Liver Rice
Sausage and Liver Rice
- heavy skillet
- heavy pot with lid
- cutting board
- garlic press
- wood spoons
- 2 pounds sausage
- 1/2 pound liver, chopped
- 2 cups rice
- 4 cups bone broth (or water)
- 2 carrots, grated
- 1 onion, sliced
- 4 cloves garlic, minced
- salt and pepper, to taste
- In a heavy pot, bring your bone broth (or water) to a boil over high heat. Then add the rice and cook for two minutes before turning down the heat to low. Add salt to taste and let the rice simmer covered for 40 minutes.
- In a heavy skillet, cook the sausage over medium heat. Then scoop out the cooked sausage and set aside to drain.
- Add the sliced onion, minced garlic, and chopped liver to the hot skillet and cook it over medium heat in the sausage fat until cooked thoroughly. Then add the grated carrot, salt and pepper to taste, and cook another few minutes until the carrots are tender. Then scoop out the mixture and set aside to drain with the sausage.
- Serve the sausage and liver mixture over a bed of rice.
Variations to Sausage and Liver Rice Recipe
You can soak the liver in buttermilk or lemon juice overnight to give it a better flavor and texture. Then you can bread it in a dredge of flour, salt, and pepper so that they will fry in a crisp batter.
You can add bacon and chives to dress the top of your sausage and liver rice to add some more flavor.
Try beef and mushrooms in lieu of sausage.
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Leave a Comment
Please leave me a comment and let me know if you give this recipe a try!
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I’m trying to find more ways to eat liver for the health benefits. This recipe looks easy and delicious! Thanks for sharing 🙂
I was just thinking I need to find some recipes for liver, this sounds delicious and easy, and I can’t wait to try it!
Yummy, we love liver and this recipe looks delicious! Thanks for sharing 🙂
I have been trying to think of ways to begin incorporating liver into mine and my family’s diet, this seems like such a great way to get it in and looks delicious! I am excited to try it! Thanks for sharing!
I have heard of so many amazing health benefits of eating liver — but honestly have never tried it. This looks like a great recipe