The Liberated Kitchen, redux

Celiac.com Sponsor (A13):
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 Open Original Shared Link 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.</li>
   
2. Using either a stand mixer or your hands, mix thoroughly.</li>
   
3. Form into 4 inch patties.</li>
   
4. Fry over medium heat until juices run clear.</li>