Liver sandwiches
Liver sandwiches are one of the best recipes to use liver. A quick and east weeknight dinner that is ready in less than 20 minutes.
Servings: 5 people
Calories: 332kcal
Ingredients
- 10 garlic cloves
- 1 ½ teaspoon ground cumin
- 2 teaspoon salt or to taste
- ¼ teaspoon Cayenne peppers or to your liking
- 3 Tablespoons olive oil or vegetable oil
- 2 -3 jalapeno peppers sliced
- 2 pounds beef liver cut into thick strips
- 2 Tablespoon vinegar
- Juice of one lime
Instructions
- In a mini processor, add garlic, salt, cumin and cayenne pepper process until mixed well.
- In a non stick skillet heat oil over medium high heat then add diced jalapeño and stir for 15 seconds.
- Add garlic mixture and saute for 30 more seconds.
- Add chopped liver and mix everything well. Cook for 5 minutes.
- Remove from heat and mix in vinegar.
- Cook for 3-5 more minutes.
- Turn heat off then add a squeeze of lime and mix everything well.
- Prepare the sandwiches by slathering some tahini sauce along with shredded lettuce red bell peppers ( or hot) and scoop some liver in the sandwiches.
Notes
- You can add a teaspoon of coriander and/or black pepper.
- I am a hardcore liver lover so I use any type of liver in this recipe including beef liver which has a strong flavor. You can start with lamb, calf, mutton or venison liver if you would like a mild one.
- Some people like using ghee or butter for this recipe, but I like using oil.
- Storage: Leftovers keep well in the refrigerator for up to 4 days. You can also freeze leftovers for up 4 months.
Nutrition
Calories: 332kcal | Carbohydrates: 9g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 499mg | Sodium: 1058mg | Potassium: 603mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30667IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 9mg