Chopped Calves' Liver recipe
information
The sweet-and-sour flavor of this typically Polish appetizer makes it worth trying as a variation on the traditional theme.
Meat, kosher for Passover
ingredients
4 tablespoons chicken fat
8 ounces koshered calves' liver
1 white or yellow onion, finely chopped
salt and black pepper
pinch of sugar
2 tablespoons cider vinegar
8 ounces koshered calves' liver
1 white or yellow onion, finely chopped
salt and black pepper
pinch of sugar
2 tablespoons cider vinegar
method
1. Melt half the chicken fat in a large skillet and briefly saute the calves' liver over high heat. Cut the liver into bite-sized pieces and place in a food processor or meat grinder. Grind the liver with half the onion. Place mixture in a bowl.
2. Add the salt, pepper, sugar, and vinegar, and, stirring constantly, add the rest of the onion.
3. Serve with black bread or matzo.
2. Add the salt, pepper, sugar, and vinegar, and, stirring constantly, add the rest of the onion.
3. Serve with black bread or matzo.
serving amount
serves 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
