Poultry Liver on Vogerlsalat, Homemade

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min



Bacon in a frying pan briefly let out, in the fat toast the bread cubes crispy, remove residual fat, the sunflower seeds also lightly brown, mix everything together and put aside.

Mix the ingredients “egg yolks … Mix the ingredients “egg yolks … chives”, then add the safflower oil, stirring throughout, seasoning with pepper and salt and continue whisking until a creamy dressing is formed.

In a baking bowl, dress the Vogerlalat with the dressing and divide the mixture between two large deep plates.

Dice the liver and turn it in flour to the other side. Heat the oil in a frying pan, roast the liver cubes in it for 3 minutes, season with salt, season with pepper, sprinkle with marjoram and spread evenly on the Vogerlsalat with as little remaining oil as possible.

Finally, sprinkle with the bread, bacon and sunflower seed mixture and serve immediately.

Serve with fresh onion sticks or baguette. Drink: well chilled Prosecco or white wine.

Our tip: always use fresh chives if possible!

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