John Myers
Ingredients for 4 servings:
- 600 g veal liver or beef liver
- 1 large onion(s), diced
- 1 tbsp flour
- 100 ml dry white wine (more if needed)
- 100 g fat for frying
- Salt
- Sugar
- marjoram
- Pepper from the mill
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Here in South Baden we call it ‘Saure Leberle’
Cut the liver into thin strips. Heat the fat in a large pan until very hot and fry the sliced onions and the shredded liver until light brown, stirring constantly. This goes quite quickly, and you have to be careful not to let the liver get tough. Then dust with flour and deglaze with the white wine. Season with salt, freshly ground pepper, a pinch of sugar, and a little marjoram. Do not salt the liver beforehand, as it will become tough! This goes best with crispy fried potatoes and a green salad. Sauer Leberle (sour liver) can be found here in southern Baden at almost every “Straußi” (traditional farm). These are farms that are only open for a few weeks a year and sell their own produce. They are called Straußenwirtschaften (ostrich farms) because of the brushwood broom (called “strauß” in Alemannic) hanging in front of the door.
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