Beef and Liver Meatballs ("salisbury steak" style)
Sunshine Coast Organic Meats has recently launched our new Signature Range of sausages, all preservative free and delicious. We wanted to elevate our current preservative-free range and take our customers on a food journey around the globe.
We wanted to highlight one of our sausages, the Beef and Liver sausage. Both beef and liver are full of important nutrients including Vitamin B12, Vitamin A, iron, zinc, copper and high-quality protein. The liver is a total bomb of high-quality nutrients that you'll not find in one easy package anywhere else.
Sausages are an Australian classic, but they may lose their appeal if you have them for breakfast, lunch and dinner. We wanted to show you a way to use the amazing taste and benefit of our new signature range. It's a great hack to turn your favourite sausage into something deliciously new and versatile. Hence: the meatball. Here's how to turn our Beef and Liver meatballs to create a delicious and nutritious "salisbury steak" inspired meatball.
- 6 pack of Sunshine Coast Organic Meats' Beef and Liver preservative-free sausages
- 1 egg ½ cup breadcrumbs, panko or classic
- ¼ cup of tomato sauce ¼ cup wholegrain mustard
- 1 teaspoon of each salt, pepper and onion powder
- 2 tablespoons of neutral oil, for frying
1. De-case the sausages by cutting a split down the middle of a raw sausage and scooping out the insides.
2. Add the sausage meat to a large bowl and add breadcrumbs, tomato sauce, mustard and seasonings to the bowl. Whisk the egg and add it to the bowl.
3. With a wooden spoon or clean hands, combine the ingredients until the mixture binds and can be formed into meatballs.
4. Form meatballs, depending on preferred size, one tablespoon for small ones and 1/4 cup for large ones. Cook them on a pan, in the oven or in an air fryer. If you're cooking with a sauce, cook until browned on the outside, then add sauce or gravy and simmer until cooked through.
Delicious Dark Gravy
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 2 tablespoons plain flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- A pinch of salt
- 1 tablespoon tomato sauce
- Add butter to the saucepan. Add onions to the melted butter and cook until slightly translucent.
- Sprinkle the flour over the onions to encourage thickening. Cook until the flour is toasty to remove the raw flour flavour.
- Add the broth, Worcestershire sauce, salt and tomato sauce and mix to combine.
- Add the meat back to your pan and cook until the sauce is thick, the meat is cooked through.