Liver Sandwich Spread Recipes

Steps:

• Melt butter in a medium saute pan over medium heat. Season liver with salt and pepper, and dust with flour, shaking off excess. Cook liver until golden brown and no longer pink in center, about 4 minutes per side. Transfer to a plate, and let cool; reserve pan.
• Cook onion in reserved pan until tender, 4 to 5 minutes. Transfer onion to a medium bowl, and let cool completely. Chop liver, and add to onion. Stir in mayonnaise, and egg whites, and season with salt and pepper. Refrigerate 30 minutes (or up to 1 day).
• Spread mayonnaise on 4 slices of bread. Divide chopped liver and arugula or watercress among bread slices. Sandwich with remaining bread.

Steps:

• 1. Steam the liver for 25 minutes in a tightly covered pan.
• 2. Cool and put the liver through a meat grinder. I just pulsed it a few times in the food processor. Mince eggs.
• 3. Brown the onions in melted butter. Mix all ingredients together, season with salt and pepper.
• 4. Store in the fridge in an air tight container until ready to use.
• 5. Spread on bread or toast.
• 6. Enjoy!

Steps:

• 1. Pour oil in skillet to cover bottom heat to about 375 degrees. Wash and pat dry liver. Squeeze lemon juice over liver. Let set while mixing dry ingrediants with flour.
• 2. Mix dry ingredients and dredge liver Shake off remaining liver Place in skillet and cook about 5 minutes per side Remove liver and add onions. Cook until tender
• 3. Place liver on 1 piece of wheat bread, top with onions, hot sauce, mustard and bread.

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
• Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
• Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

Steps:

• Saute the livers in half the fat until they are no longer pink inside, about 5 minutes.
• Remove from the pan and add the onion and the remaining fat.
• Saute the onion until golden.
• Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
• Add the crispy fried skin and tiny pieces of crunchy friend chicken fat if you wish.
• Add salt and pepper.
• Serve with toast points or crackers.

Steps:

• In 10-inch skillet melt butter; add chicken livers and garlic.
• Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
• Stir in remaining spread ingredients.
• Continue cooking until heated through (1 to 2 minutes).
• Spoon into blender container or food processor.
• Blend or process until smooth.
• Press liver mixture into greased 2 cup mold or soup bowl.
• Chill until firm (1 to 2 hours).
• In small bowl, stir together all frosting ingredients.
• Unmold liver spread onto a serving plate.
• Frost liver spread, decorating if desired.

Steps:

• Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.