Italian Beef Sausage Patties With Organ Meats

Tonight, we have a winner! A sausage patty that the boys said was SO good...and it's full of the most nutrient dense meats! Thanks to Christie, from whose recipe I adapted these. (Jeff thought they could use more salt and spices, but I didn't want them too strong, personally)

Makes about eight patties

1/2 lb. beef heart, cut into large chunks
1/4 lb. beef liver
2 tbsp. chopped onion
1 large garlic clove
1 tsp. fennel seeds
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. black pepper
1/2 tsp. salt

1 lb. ground beef, crumbled
1/2 cup coarsely ground fatty pork meat, like shoulder

Combine the organ meats, onion, garlic, and spices in a food processor fitted with a steel blade. Process until finely ground, scraping down the sides once or twice.

Add the beef and pork, and pulse only a few times, just until combined. (You can poke and prod the mixture between pulses, to encourage everything to mix together better. You don't want to get things too smooth at this point.)

Form into fairly thin patties, and cook over medium-low heat so that they sizzle and brown but don't burn, maybe 3-4 minutes per side.