DOES ANYONE ACTUALLY EAT LIVER AND ONIONS?
(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 paper towels to prevent splattering during frying.
Onions and sage:
Peel the onions, halve them, and slice 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. In the same pan, fry the onion rings in the remaining oil until they are lightly golden brown. If necessary, add a little more oil or a small knob of butter.
Sage and Deglaze:
Add the sage leaves to the onions and sauté briefly until fragrant. Then deglaze with the balsamic vinegar and white wine. Let the liquid reduce slightly.
Finish Cooking the Liver:
Now place the seared liver pieces on top of the onion and sage mixture. Cover the pan and simmer gently over low heat for about 5 minutes, ensuring the liver is fully cooked but remains moist.
Serve: Place a generous spoonful of hot mashed potatoes on each plate. Top with or alongside the mashed potatoes and the braised liver with the onions and sauce. Sprinkle with freshly ground pepper, if desired, and serve hot.
Tip: A small green salad with a light lemon and olive oil dressing, or a glass of dry white wine, pairs well with this dish.
