Liver with sage is a classic dish that has been enjoyed for centuries. It is a simple yet flavorful dish that is perfect for a weeknight meal. The liver is a nutrient-rich organ meat that is packed with protein, iron, and vitamins. Sage is a herb that has a slightly peppery flavor that complements the richness of the liver. When cooked together, the liver and sage create a delicious and satisfying dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN LIVERS WITH ONIONS AND SAGE
Steps:
- Melt 1 tablespoon of the butter in a nonstick skillet, and add the onions, cloves, salt and pepper. Toss and stir over medium heat for about 10 minutes. The onions should be browned and soft. Discard the cloves; keep the onions warm.
- Pick over the chicken livers and remove any tough veins. Quarter the livers.
- Put the livers in a bowl and sprinkle with salt and pepper. Add the flour and stir to coat well.
- Remove the livers to a baking sheet, separating them.
- Heat 2 tablespoons of the oil in a large nonstick skillet over high heat. Add half of the livers one at a time. Cook, turning the livers as they brown. One batch of livers takes about 4 to 5 minutes to cook. Drain the livers. Wipe out the skillet, and add the remaining 2 tablespoons oil. Cook the remaining livers the same way, then drain.
- Using the same skillet, heat the remaining 2 tablespoons of butter over high heat. Add the livers, cooked onions, sage, salt and pepper. Cook, shaking the skillet and tossing the livers so they will heat throughout. Add the vinegar, stir and blend well for about 2 minutes. Sprinkle with parsley, and serve immediately.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 18 grams, Carbohydrate 23 grams, Fat 29 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 471 milligrams, Sugar 1 gram, TransFat 1 gram
LIVER WITH ONIONS & SAGE
Make and share this Liver with Onions & Sage recipe from Food.com.
Provided by _Pixie_
Categories Beef Organ Meats
Time 12m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Cut liver into serving pieces.
- Mix onions, oil, pepper and sage in 1-qt casserole.
- Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes.
- Brush liver with soy sauce.
- Arrange with thickest pieces to outsied in 9- inch pie plate.
- Spoon onions evenly over liver.
- Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn.
- Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook).
- Let stand 3 minutes. (Liver will continue to cook while standing.) Sprinkle with lemon juice and parsley just before serving.
Nutrition Facts : Calories 113.7, Fat 9.2, SaturatedFat 1.2, Sodium 226.5, Carbohydrate 7.6, Fiber 1.4, Sugar 3.3, Protein 1.3
LIVER WITH SAGE
Make and share this Liver With Sage recipe from Food.com.
Provided by English_Rose
Categories Lamb/Sheep
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel any membrane from the liver and trim out any tough ventricles.
- Using a sharp knife, finely slice the liver about 1/2in thick, or even thinner if you prefer.
- Mix the flour with the salt, pepper and sage. Dip the liver slices into the seasoned flour and shake off the excess.
- Heat the oil in a large, heavy frying pan over a high heat and, when very hot, add the liver slices.
- Cook for a minute or two on each side, depending on the thickness and how you like your liver.
- Transfer to four warmed plates and serve with creamy mash potato.
CALF'S LIVER WITH SAGE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Remove any tough arteries from the liver. Slice it into very fine julienne strips. Dredge lightly in the flour, shaking off the excess.
- Heat the olive oil in a small nonstick skillet and add the onions. Toss and stir. Add salt and pepper. Cover and cook 10 minutes over medium heat without browning. The onions should be quite soft.
- Heat the vegetable oil in a nonstick skillet large enough to hold the liver pieces in one layer. Add the liver, sprinkle with salt and pepper and cook over high heat 2 to 3 minutes, shaking the skillet and tossing the strips so they cook on all sides. Drain the liver in a colander.
- Heat the butter in the same skillet and, when it is bubbling and hot, add the liver and onions. Sprinkle with sage and cook, stirring, over high heat for 2 to 3 minutes. Sprinkle with Cognac and ignite it. Sprinkle with parsley and serve immediately over Parmesan cheese bread (see recipe).
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams
LIVER WITH GARLIC, SAGE, AND WHITE WINE
Steps:
- Put half the oil and butter in a large skillet, preferably nonstick, over medium-high heat. When the butter has melted, dredge each of the pieces of liver in the flour, shaking to remove the excess, and add them to the skillet. Sprinkle with salt and pepper and brown quickly on both sides, for a total of 4 or 5 minutes; the meat should be rare when you're done. Transfer to a warm plate and turn the heat to medium.
- Add the remaining oil and butter to the skillet along with the garlic. Cook, stirring occasionally, until the garlic begins to color, a minute or two. Add the wine and the sage and cook, stirring, until all the elements are incorporated and the wine has been reduced by half. Add the lemon juice, then taste and adjust the seasoning. Pour the sauce over the meat, garnish, and serve.
SAGE & THYME CALVES' LIVER WITH WILD MUSHROOMS & PANCETTA
Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you
Provided by James Martin
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side - so they're just still pink in the middle - using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
- Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
- Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.
Nutrition Facts : Calories 510 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
Tips:
- Use fresh, high-quality liver. This will ensure that your dish is flavorful and tender.
- Soak the liver in milk before cooking. This will help to remove any impurities and bitterness from the liver.
- Cook the liver over medium heat. This will help to prevent it from becoming tough and dry.
- Do not overcook the liver. Overcooked liver will be tough and rubbery.
- Serve the liver with a flavorful sauce. This will help to enhance the flavor of the liver.
- Garnish the liver with fresh herbs, such as sage, thyme, or rosemary. This will add a pop of color and flavor to your dish.
Conclusion:
Liver with sage is a classic dish that is both flavorful and nutritious. By following these tips, you can create a delicious and satisfying liver dish that your family and friends will love. Whether you are a fan of liver or you are looking for a new way to enjoy this healthy organ meat, liver with sage is a great option. So next time you are looking for a quick and easy meal, give liver with sage a try.
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