Recipes for liver sauces for everyone who simply likes them

Liver sauce probably doesn’t smell good to everyone.

But there are individuals in the world who love it and their taste buds are in euphoria.

Yes, it is just for you.

Come and cook the best liver sauce and you will trump even the chef.

Beef liver sauce with rice

First up, we have a recipe for beef liver sauce. Thanks to soaking in milk, they are also beautifully tender.

INGREDIENTS:

• 1 kg beef liver
• 1 red onion
• 1 yellow onion
• 5 cloves of garlic
• ½ teaspoon thyme
• ½ teaspoon of oregano
• ½ teaspoon rosemary
• 1 spoon of paprika
• 1 and ½ spoons of vegeta without glutamates
• 1 tomato
• 1 tablespoon of tomato paste
• ½ cup of milk
• 1 green pepper
• salt
• pepper
• vegetable oil

METHOD:

• Clean the blank from the liver and cut it into cubes.
• Then pour milk over the liver (any toxins will soak into it and the liver will become beautifully tender).
• Let stand for 30 minutes.
• Fry finely chopped onions and diced green pepper in a little oil.
• Sauté, then add the mashed tomatoes and tomato paste.
• Boil for a while, add the herbs, and then cover with ¼ of the hot water.
• Let it boil until thick, and then fry the liver in this mixture.
• Cook for about another 8 minutes.
• Dilute the sauce if necessary.
• Serve with your favorite rice.

You can also make this recipe for liver sauce with a video:

Liver sauce with cream without flour

It is suitable for rice, but also for pasta or dumplings. Try, for example, our proven recipe for leavened dumpling .

INGREDIENTS:

• 500 g of chicken liver
• 2 to 4 tablespoons of butter
• 2 large shallots
• 150 g of mushrooms
• 2 spoons of cognac
• ¼ cup dry white wine
• ¼ cup meat broth
• ½ cup whipping cream
• salt
• pepper
• 2 tablespoons of chopped parsley

METHOD:

• Clean the liver and cut it in half.
• Finely chop the shallots, cut the mushrooms into slices.
• Fry the liver in a little butter so that it is coated on all sides and put it aside.
• Add the rest of the butter to the same pan and fry the shallots, add the mushrooms and fry for 3-5 minutes.
• Then pour in cognac and wine and let it reduce until almost completely evaporated.
• Then pour in the stock and cream, add the liver back to the sauce and cook until thickened.
• Salt, pepper and add chopped parsley.

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Pork liver with sauce and rice

This recipe for pork liver sauce is also a great choice. It’s simple and perfect for rice.

INGREDIENTS:

• 500 g of pork liver
• 30 g of butter
• 150 g of onion
• 1 tablespoon of mustard
• 1 teaspoon marjoram
• ½ teaspoon of black pepper
• 2 teaspoons sweet ground paprika
• 200 ml of water
• salt
• 30 g cornstarch

METHOD:

• Wash, dry and remove the liver.
• Cut into pieces.
• Finely chop the onion and fry it in butter.
• We also add the liver and let it infuse.
• Add mustard, marjoram, paprika and pepper.
• Cover with water and let it simmer for 25 minutes under the lid.
• After this time, add another 200 ml of water mixed with starch to the sauce.
• Cook until thickened.
• We salt only at the end!
• Serve with rice.

Chicken liver sauce with vegetables

And this time a variant with vegetables to make the sauce a little richer.

INGREDIENTS:

• 600 g chicken liver and (kidneys)
• ½ spoon of vegetable oil
• 3 spoons of soy sauce
• 1 tablespoon of butter
• 3 cups chopped tricolor peppers
• 1 large onion
• 1 garlic
• 1 teaspoon grated ginger
• ½ teaspoon thyme
• ⅓ teaspoon curry powder
• 1 teaspoon paprika
• 200 ml of meat broth

METHOD:

• Wash and devein the liver and (kidneys) and marinate them in soy sauce for half an hour.
• Cut the onion into rounds and fry in butter until golden and set aside.
• Then fry the liver in oil and let it cool down.
• Add curry, thyme, salt, pepper and sauté.
• Add pressed garlic, ginger and pour over the broth.
• Cook for about 8 minutes, then add the diced peppers and add the ground pepper as well.
• After a while, add the onion and cook until soft.
• Add more water if necessary.

Animal offal, or entrails, are rich in iron, vitamin B12, but also essential proteins. You can enjoy liver in other forms as well. You don’t have to worry about their preparation.

The only complicated matter is their salting. Do we salt before or after preparing them? It mainly depends on the chosen liver. Feel free to salt the chicken and turkey right away. For pork and beef, however, leave the salt until the very end. It would tend to harden and thus the entire food preparation would go to waste.

In addition to sauces, try fried chicken livers or fried turkey and chicken livers . These offal can also be beautifully used in pâtés or popular liver stews. You can also find a hobby in their grilling. Just wrap them in bacon and the goodness is in the world.

So, let it work out beautifully for you.

Share with us in the comments!