Liver and onion has its origins in Jewish cuisine. Jewish culture has been alive in Polish culture for centuries and has influenced also Polish cuisine. Polish Liver and Onion is one of the most popular ways of preparing the liver.
If you prefer lighter approach you may like Liver salad with strawberries recipe, which will be published on my blog soon:)
You may like to try Polish comfort food recipes, open the link: Comfort food.
- 450 g/1 lb turkey liver
- milk for soaking
- 2 onions
- salt & pepper
- flour for coating
Check the liver – take the cuticles off if needed and place it in milk. Add half of chopped onion, so that the liver got a kick:)
After few hours dry the liver, coat in flour and fry for 4-5 minutes on each side. Do not salt it during cooking! Do it after it is done, so that it didn’t get hard.
Saute rest of the onion, add the liver to the pan and let it simmer for another few minutes.
Enjoy your Polish Liver and Onion, it’s best served with sauerkraut salad. Kapusta kiszona is healthy and low caloric. Smacznego!