Italian Chicken Livers

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse & drain Livers in colander. Put flour (crushed pork rinds may be used for Low Carb alternative). Salt & pepper in Ziploc bag. Add the livers in batches & shake until covered. Place on baking sheet in single layers. Slice garlic (if needed, I used dried minced),mince onion & mushrooms.
  • In large pan, cook the sausages (remove casings first!) brown evenly. Remove from pan, Reserve.
  • Add the livers to the same pan in batches. Do not crowd or they'll stick together! Cook till crisp & remove to plate. Reserve.
  • Add the garlic, stir a couple of times, add onion. Cook, stirring frequently, till the onions are translucent. Add the mushrooms & sage, ( I used dried crumpled leaf sage). Continue to stir til the mushrooms are tender (if fresh, I used canned.)Add the Marsala & stir, scraping up any browned bits. Simmer a couple of minutes, add the livers & sausage. Simmer for 3-4 minute longer & serve.
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