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    You are in: Home / Recipes / Pork Liver Kabob, Swiss Style, With Celery Sauce Recipe
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    Pork Liver Kabob, Swiss Style, With Celery Sauce

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    CJAY's Note:

    Posted for ZWT7- Switzerland. Found on alleasyrecipes.com. Note: Celery Sauce posted separately.

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    Ingredients:

    Serves: 4-6

    Yield:

    kabobs

    Units: US | Metric

    Directions:

    1. 1
      Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes. Drain onions; set aside.
    2. 2
      Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet.
    3. 3
      Remove fine, outer membranous skin from liver; cut into 1-inch cubes.
    4. 4
      Toss cubes in a mixture of flour, sage and paprika.
    5. 5
      Saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet.
    6. 6
      Wrap each cube with bacon slice.
    7. 7
      Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.
    8. 8
      Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.
    9. 9
      Meanwhile, cook rice accordin to package directions.
    10. 10
      Place kabobs on a bed of cooked rice; serve with celery sauce.

    Ratings & Reviews:

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    Nutritional Facts for Pork Liver Kabob, Swiss Style, With Celery Sauce

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1164.1
     
    Calories from Fat 540
    46%
    Total Fat 60.1 g
    92%
    Saturated Fat 19.8 g
    99%
    Cholesterol 763.1 mg
    254%
    Sodium 1148.7 mg
    47%
    Total Carbohydrate 81.4 g
    27%
    Dietary Fiber 3.4 g
    13%
    Sugars 4.9 g
    19%
    Protein 68.9 g
    137%

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