Liver, bacon and sage
600g lambs’ or calves’ liver, cut into thin slices (your butcher will do this for you)
Plain flour, for dusting
3 tbsp vegetable oil
100g dry-cured smoked streaky bacon, cut into fine strips
1 onion, sliced
8 sage leaves, chopped
Splash of sherry vinegar
Salt and freshly ground black pepper
Serves
4-6
Main ingredients
Pork, Lamb
Recipe Type
Dinner
Cuisine
Irish