Pig's liver with streaky bacon recipe

  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 580 calories / serving
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Pigs liver with apple and bacon 1

Heat large heavy based frying pan and fry the bacon until lightly golden, remove from the pan and set aside. Add the apple slices and cook for 2-3 minutes over a medium heat, set aside with the bacon.

Heat 2 tbsp oil in the pan. Toss the liver in the flour, shaking off any excess and cook for 3 minutes on each side, until lightly golden. Remove with a slotted spoon.

Add the apple juice to the pan, bring up to the boil and allow to reduce by half. Reduce the heat, add the mustard, cream and sage and allow to simmer gently for 2-3 minutes or until the sauce has reduced by half.

Return the liver, bacon and apple slices to the pan. Season to taste, heat through and serve.

  • Ingredients

  • 150g smoked streaky bacon, cut into 2cm strips
  • 2 apples (Cox, Braeburn, or similar), cored and cut into 8 wedges
  • 450g pigs liver, cut into 2cm pieces
  • 25g plain flour
  • 2tbsp vegetable oil
  • 200ml apple juice
  • 1tsp Dijon mustard
  • 150ml double cream
  • 1tsp fresh sage, finely chopped
  • salt
  • freshly ground black pepper
  • Energy 2405kj 580kcal 29%
  • Fat 42g 60%
  • Saturates 19g 95%
  • Sugars 12g 13%
  • Salt 1.6g 0%

of the reference intake
Carbohydrate 18.8g Protein 31.4g Fibre 1.5g


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