Pork Liver Kabob, Swiss Style, With Celery Sauce

Submitted by CJAY8248

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

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 4-6 kabobs
• Serves: 4-6

ingredients

• 1 lb white onion
• salt water
• 1 lb sliced bacon, halved crosswise
• 2 lbs pork liver, in one piece
• 1⁄4 cup flour
• 1 teaspoon crumbled sage
• 1 teaspoon paprika
• 1 1⁄2 cups rice

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.