November 28, 2022

Calves Liver, Red Onion, Sage & Bacon on Sourdough by Barry Horne

By Online Provenance Butcher
Calves Liver, Red Onion, Sage & Bacon on Sourdough by Barry Horne

Serves 2


4 slices of calves liver (cut to the thickness of a pound coin)

4 slices of smoked streaky bacon

10g fresh sage

2 red onions (finely sliced)

25ml good Balsamic vinegar

2 slices of Sourdough (toasted)

Flour to dust 

Salt and pepper

20g butter



Season the calves liver with salt and pepper and dust with flour, get a large pan on a medium high heat and add the bacon until it's crispy and has released some of its fat, remove from the pan and add half of the leaves of sage and cook until crispy in the fat, also remove keep to one side to use at the end. 

In the now empty pan add the red onions and cook on a medium high heat stirring constantly, add the rest of the sage (chopped) and cook for 4-5 mins, add the balsamic vinegar and cook for a further 1-2 mins and then remove and place in a bowl.

Now it’s time to cook the liver, add a bit more oil into the pan and the butter and add the slices of liver, don’t overcrowd the pan or else you wont get a nice colour on the liver. Cook for 2 mins on each side and thats it !

On a plate add the toasted sourdough, place a nice spoon of the cooked onions on the toast, add the liver, top with crispy sage and bacon and drizzle a small amount of extra balsamic to finish.