| How To Cook: |
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1. Saute the livers in half of the fat until they are no longer pink inside, about 5 minutes.
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2. Remove from the pan and add the onion and the remaining fat. Saute the onion until golden.
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3. Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
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4. Add the crispy fried skin and tiny pieces of crunchy fried chicken fat if you wish.
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5. Add salt and pepper. Serve with toast points or crackers.
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