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Fegato alla Inglese

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Ingredients

200gm liver of choice

  • 3 pork & bramley apple sausages. If regular sausages cut up half a small apple into small squares (the fruitiness really helps)
  • 5 medium to large onions
  • Splash of available wine

Preparation

  • Dice onions into strips
  • Fry initially high temperature until sizzling then down to lowest possible temperature
  • Put a lid on and leave at least half an hour and even better one hour
  • Cut liver into bite size strips
  • Cut sausages into small chunks
  • Add flour if you want juice thicker
  • Empty pot of onions and then add liver and sausages
  • Fry high temperature for 2 minutes until done
  • Empty into same container as onions
  • Add splash or three of available wine to absorb residue from frying. Some scrapping may be necessary. If no wine carry on – it’s still good.
  • Put onions and meat back into pot and simmer for at least 10 minutes
  • Add flour if you want juice thicker
  • Salt, pepper and whatever else you fancy to taste

Dish Philosophy

This is a version of popular Italian dish: fegato alla veneziana which is often served with sauteed potatoes. The apple (you can try other fruits) balances the taste of the liver. I serve with mashed potato and lots of vegetables al dente. It works with just about everything though: rice, pasta, couscous, cold vegetables, salad, etc, etc.

Serves

4