Braised pork liver with chanterelles, snow peas and spaetzle

Ingredients for 4 servings:

• 500 g pork liver
• 500 g onion(s)
• 200 g chanterelles
• 120 g lean ham, diced
• 1 g thyme
• 70 ml Madeira or grape or cherry juice
• 750 ml water
• 6 dashes Worcestershire sauce
• 1 pinch of chili powder
• 1 salt and pepper
• 2 tbsp tomato paste
• 400 g beans or sugar snap peas
• 2 garlic cloves
• 400 g spaetzle

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

easy to cook, exquisite in taste

Dice the onions and fry in a little oil. Remove from the pan. Lightly dust the liver with flour and fry briefly in hot sunflower oil. Return the onions to the liver and deglaze with Madeira wine or a little cherry or grape juice. Add the water. Season with thyme. Add the finely chopped, cleaned chanterelles and the ham and simmer gently for 90 minutes without salt. In the meantime, clean and wash the snow peas or beans. Chop the garlic. Pre-cook the beans in boiling water for 12 minutes. Cook the spaetzle according to the package instructions. After 1 hour 30 minutes, remove the liver and chanterelles from the sauce and purée the sauce finely. Thicken with a little tomato paste and season with salt, chili, and pepper. Cut the liver into strips and return to the pan with the chanterelles. Season with Worcestershire sauce, salt, pepper, and chili powder and keep warm. Place the snow peas or beans in a hot pan with a little oil, add garlic and a little water, and sauté the vegetables until crisp. Serve the liver and snow peas or beans with the sauce on top of the spaetzle. Serve with a fresh salad.