Sauté finely chopped onion in butter and olive oil until transparent. Add sausage meat and sauté with onion until golden. Combine onion and sausage mixture in a bowl with finely chopped parsley, cooked and chopped liver, heart and gizzard. Stir in eggs and lemon juice, and thyme, sage, salt and freshly ground black pepper, to taste. Add breadcrumbs and mix well.