Pork Livers in Sauce with Puree-my way

Jul 25
3 min read

Updated: Jul 28

Pork Livers in Sauce with Puree-my way

Wonderful juicy pork livers in a sauce with mashed potatoes, a complete Sunday lunch for the whole family. It is easy and quick to prepare. Follow recipe.

Pork-Livers-in-Sauce-with-Puree-my-way — **Pork Livers in Sauce with Puree-my way**

Ingredients: simple, total time: 60 min., 4 serving

For Liver:

740 g pork liver/ cut in steaks
4 Tbsp flour
1 yellow onion/ cut into ribs
2 cloves of garlic/ minced
120 ml milk
120 ml white wine
1. 5 tsp dry spice Vegeta
salt and black pepper to taste

For Mashed Potatoes:

5 red potatoes/ peeled and diced
salt to taste
water as needed
25 g butter
150 ml milk

Preparation:

Mashed potatoes:

First, you will make the mashed potatoes.
Peel and wash the potatoes, clean them of all impurities, and cut them into smaller pieces.
Put the cut pieces of potato in a medium saucepan and add cold water and one teaspoon of salt, cook for about 25 minutes.
After that, strain and mash the potatoes in the same pot, add a knob of butter, salt to taste and mix.
Take a mixer and briefly run through the potatoes, adding a little milk and mixing at the same time, until the lumps disappear.
When the fuel is ready, put the purée on the side.

Liver:

I soaked the livers in milk, added Vegeta dry seasoning, a little salt and mixed them and left them covered in the fridge for 12 hours, you can also do that before preparation.
But if you are in a hurry, you can leave it in the fridge for half an hour.
After the specified time, roll the livers in flour on both sides and fry them for a short time on both sides for about 2–3 minutes on moderate heat in a large frying pan. Do not throw away the milk in which the livers were stored!
After that, take out the livers and place them on a plate.
Add onion cut into ribs to the same pan and caramelize in a little oil, add chopped garlic.
As soon as the garlic smells, add half the wine and with the help of a wooden spoon, scrape the bottom of the pan to collect all the ingredients from the livers that were fried.
Add the livers and the rest of the wine and simmer until the alcohol evaporates, about 3–5 minutes. Add a pinch of salt and black pepper to taste.
Now add milk and enough water to cover the livers.
Let it simmer for about 15 minutes, stirring occasionally and adding water as needed.
After the time has passed, take out the livers again on a larger plate and blend the sauce with the help of a stick mixer, add about 120 ml of water. Blend in the bowl of stand mixer. You will get a creamy blended structure, if it is too thick, add a little water.
Return the sauce and livers and cook for another 5–7 minutes, turn off the heat.
Your dish is ready, serve warm livers with mashed potatoes and a side of sauce.

Buon appetito!

NOTE:

You can use beef liver instead of pork liver.
Keep the rest of the liver with the sauce covered in the refrigerator for up to 1 day.
Heat in a pan or microwave.