Liver is one of those ingredients that many people either love or view with skepticism. But when prepared correctly, it unfolds an incomparable aroma: tender, juicy, and full of flavor. Combined with caramelized onions, aromatic sage, and a subtle acidity from balsamic vinegar and white wine, it creates a hearty classic that will delight even the most discerning liver lovers. Add to that creamy mashed potatoes, and a simple dish transforms into a true comfort food, reminiscent of cozy evenings. Anyone who wants to give liver another chance should definitely try this recipe!
WOULD ANYONE ACTUALLY EAT LIVER AND ONIONS HERE?
(Liver with onions and sage, on mashed potatoes)
Ingredients for 2-3 servings:
300 g poultry livers (chicken or turkey)
4 medium onions
10 fresh sage leaves
4 tbsp vegetable oil (e.g., sunflower or rapeseed oil)
2 tbsp balsamic vinegar (preferably dark, aromatic balsamic)
4 tbsp dry white wine
2 tbsp flour (for dusting)
Salt and freshly ground black pepper
Optional: a little butter for flavor
For the side dish: Freshly made mashed potatoes
Preparation step by step:
Preparation: Briefly rinse the poultry livers under cold water, carefully removing any tendons or membranes. Then thoroughly pat the liver pieces dry with kitchen paper to prevent splattering during frying.
Onions and sage:
Peel the onions, halve them, and cut them into thin to medium-thick rings. Rinse the sage leaves gently and pat them dry.
Season and flour the liver:
Lightly salt and pepper the liver pieces, then dust them lightly with flour. The flour ensures that the liver develops a nice, light crust and remains tender.
Fry the liver:
Heat the oil in a large pan over medium-high heat. Add the liver pieces and sear them for about 1.5 minutes per side, so that they brown on the outside but remain slightly pink inside. Important: Do not overcook the liver, or it will become tough!
Fry the onions:
Remove the liver from the pan and set it aside briefly on a plate. To see the rest, tap the photo.
