Pork Liver Kabob, Swiss Style, With Celery Sauce

Total Time
55mins
Prep 20 mins
Cook 35 mins

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

Ingredients Nutrition

Directions

  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 the 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 the 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 accordin to package directions.
  10. Place kabobs on a bed of cooked rice; serve with celery sauce.