Liver with Bacon and Sage (4-6)

Another perfect food combination from ” A Taste of Home” by Angela Hartnett. Use Calves liver if you can, but lambs liver works perfectly well too. I would serve this with some mashed potatoes and greens.

Liver with Bacon and Sage (4-6)
Print Recipe
Liver with Bacon and Sage (4-6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Season the slices of liver and coat them in plain flour. Heat 2 tbsps of the oil in a heavy based frying pan and cook the liver for about 1 1/2 minutes on each side until lightly coloured. Remove from the pan and set aside to rest.
  2. Tip the old oil out of the pan and add 1 tablespoon fresh oil. Add the finely sliced bacon strips and fry over a medium heat for 2-3 minutes until the fat starts to run.
  3. Add the sliced onion and cook over a high heat for 5-6 minutes until soft. Put the liver back into the pan and toss everything together.
  4. Add the sage and the sherry vinegar, check the seasoning and serve immediately.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.