The liver can be served in many different ways, fried as in Albanian liver, liver kebab, leaf liver, roasted liver, liver meatballs and as sautéed liver and each of these has a different flavour. This recipe will become an instant family favourite.
Liver is one of the top performers among offals with its high nutritional value. You can prepare this recipe with different types of liver such as beef liver, lamb liver and chicken liver.
What to check when buying liver?
The most important step is buying the liver, it should be bright and shiny. It should be fresh, not frozen. Make sure to buy it on the day it has been prepared by your butcher. If the butcher can clean and cut to your direction it will be great, if not all you need to prepare is a sharp knife and some patience.
How long should liver be cooked?
Undercooking liver can cause health issues, so make sure to follow the guidelines for cross-contamination as well as cooking:
- Make sure raw or undercooked liver does not touch other tools or food.
- Cook liver in batches
- Do not overcook or else the liver will become very stiff
- When frying or sautéing about 2 minutes on all sides will be enough.
- When preparing a try fry cook for about 10 minutes with lid covered.
- Check the internal temperature it should reach 71.1° Celsius (160° F) according to FDA.
What vegetables go well with liver?
Onions, garlic, potato, tomatoes, peppers are the best mates for a liver stir fry. Serve with mashed potatoes, French fries or plain pasta.
How long does cooked liver last in the fridge?
Liver will be best when just cooked, however once cooked it can last for 3-4 days in a covered container, in the fridge and uptown 2 months in the freezer.
Sautéed liver is often to be served as a main course, however can also act as a warm appetizer. If you liked this recipe try out my Albanian Liver Recipe From Edirne next time.
Enjoy.
Sautéed Liver with Veggies
Ingredients
- 400 grams liver
- 1 large onion
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon vinegar
- 1 tablespoon tomato paste
- 1 tomato
- 1 green pepper
- 2 tablespoons olive oil
Onion mix
- 1 small onion
- ½ teaspoon sumac
- 5 stalks parsley
Instructions
- The veal should be fresh, cleaned from veins and skin and choped to small cubes. Rinse the liver cubes under flowing water in a colander and set aside to drain.
- Cut the onions to thin slices.
- Slightly heat a pot.
- Add 2 tablespoons of olive oil to the pot and also add the onions and sauté the onions until translucent.
- Add two chopped garlic cloves and sauté for another 2 minutes.
- Take out the seeds and the stem of the pepper and chop to small cubes. Add to the onions.
- Chop the tomatoes to a similar size of the peppers and add to the pot.
- Also add a tablespoon of tomato paste. Mix and cook everything for 5 minutes.
- Add the spices and the vinegar.
- Add the liver. Mix everything to blend and cook for another 10 minutes.
- Taste and adjust spices if necessary.
- Garnish with sliced onions mixed with chopped parsley and sumac.
Notes
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