Fanny Sprocket’s English Style Italian Liver
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.