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)
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Liver with Bacon and Sage (4-6)
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  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.
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