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  Added: Sep 26, 2007  •  Visited (332)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork Liver Kabob, Swiss Style, With Celery Sauce
What You Need:
  • 1 pound white onions
  • Salted water
  • 1 pound sliced bacon, halved crosswise
  • 2 pounds pork liver, in one piece
  • ¼ cup flour
  • 1 teaspoon crumbled sage
  • 1 teaspoon paprika
  • 1½ cups rice
  • Celery Sauce

  • How To Cook:
    1. Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes. Drain onions; set aside.

    2. Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in skillet.

    3. Remove fine, outer membranous skin from liver; cut into 1-inch cubes.

    4. Toss cubes in a mixture of flour, sage and paprika.

    5. Saute liver quickly, a few cubes at a time, in bacon fat remaining in skillet.

    6. Wrap each cube with bacon slice.

    7. Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.

    8. Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.

    9. Meanwhile, cook rice according to package directions.

    10. Place kabobs on a bed of cooked rice; serve with Celery Sauce.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Switzerland
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Bacon
    Main Ingredient » Grains & Cereals » Rice
    Dish » Main Courses

     





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