1 kg (2 lb) lamb's liver, membrane removed
315 g (10 oz) smoked sausage, thinly sliced
250 g (8 oz) rind less streaky bacon, coarsely chopped
3 onions, thinly sliced
3 cloves garlic, crushed
1 green pepper, seeded and cut into julienne strips (optional)
1 tsp dried or 1 tbsp chopped fresh rosemary
1 tsp freshly ground black pepper
1 tsp salt
1 cup (8 fl oz) 250 ml dry white wine
3 tbsp Worcestershire sauce
1 cup (8 fl oz) 250 ml double cream (heavy cream)
315 g (10 oz) smoked sausage, thinly sliced
250 g (8 oz) rind less streaky bacon, coarsely chopped
3 onions, thinly sliced
3 cloves garlic, crushed
1 green pepper, seeded and cut into julienne strips (optional)
1 tsp dried or 1 tbsp chopped fresh rosemary
1 tsp freshly ground black pepper
1 tsp salt
1 cup (8 fl oz) 250 ml dry white wine
3 tbsp Worcestershire sauce
1 cup (8 fl oz) 250 ml double cream (heavy cream)
method
1. Cut liver into long, narrow strips.
2. Stir-fry bacon, sausage and onion in a heavy-based saucepan until onion is translucent. Add oil if necessary.
3. Add liver, garlic and green pepper if using and stir fry until liver is done.
4. Season with rosemary, pepper and salt. Add wine and Worcestershire sauce and bring to the boil, then boil rapidly for a few minutes to reduce and thicken the liquid.
5. Stir in cream and heat through.
2. Stir-fry bacon, sausage and onion in a heavy-based saucepan until onion is translucent. Add oil if necessary.
3. Add liver, garlic and green pepper if using and stir fry until liver is done.
4. Season with rosemary, pepper and salt. Add wine and Worcestershire sauce and bring to the boil, then boil rapidly for a few minutes to reduce and thicken the liquid.
5. Stir in cream and heat through.
serving amount
serves 8
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