John Myers
Fried Liver with Puree and Braised Sausage
The perfect fried liver with puree and braised sausage recipe with a picture and simple step-by-step instructions.
- 1 smaller Savoy
- 2 bag Mashed potatoes from dry product
- 4 medium sized Onions
- 4 Discs Beef liver a approx. 150 g
- 1 tbsp Oil
- 1 tsp Vegetable broth
- 4 tbsp Flour
- 3 tbsp Clarified butter
- Salt, white pepper
- Clean and wash the sausage and cut into 8 wedges. Heat oil in a large pan. Fry the cabbage in it. Pour 1/8 l of water, bring to the boil, stir in the stock. Cover and simmer for about 12 minutes.
- Bring 1 liter of water to the boil in a saucepan. Take the pot off the stove and let the water cool down for approx. 1 minute. Stir in the puree flakes. Cover and set aside. Peel the onions and cut them into rings. Wash the liver, pat dry and turn in flour. Knock off excess flour.
- Heat the butter lard in a pan. Fry the liver in it for 2-3 minutes on each side. Season with salt and pepper, remove and keep warm. Fry the onion rings in hot frying fat until golden brown. Remove the wedges from the broth and drain. Serve everything. Sprinkle with pepper.
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