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Sausage and liver rice on a white plate next to a slice of bread. A silver fork is on the plate and the plate is sitting on a fall-themed quilted placemat.

Sausage and Liver Rice

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.
Prep Time 5 minutes
Cook Time 40 minutes

Equipment

  • heavy skillet
  • heavy pot with lid
  • knife
  • grater
  • cutting board
  • garlic press
  • wood spoons

Ingredients

  • 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

Instructions

  • 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.