I have had so many people ask me how I cook beef liver. I actually found a way to cook it that makes us look forward to leftovers and it's the only way I can get Natasha to eat it. I've become the sneaky Mom who hides stuff in certain dishes and avoids mentioning all the ingredients at the table. We just call it meatloaf, and don't make a big deal about it.
1 lb. beef liver, cut into pieces
juice from 1/2 a lemon (or a few dashes of bottled lemon juice)
2 T. ketchup
1 lb. spicy sausage
1 small onion, chopped fine
1 tsp. salt
1/4 tsp. pepper (if your sausage isn't spicy enough)
1/2 tsp. paprika
1/4 - 1/2 cup milk, if mixture seems dry
Rinse the liver in cold water to remove as much blood as possible. Cook the liver in salted, boiling water till done, about 10-15 min. While still fairly hot, put through a food grinder. I use my KitchenAid meat grinder. Once ground, just add the rest of the ingredients, except the bacon, to the liver and mix well. Line a loaf pan with bacon strips and plop all that liver-sausage mixture right onto it. Then lay more bacon across the top. Bake at 350* for 1 hour, or till done.
Oh, I should mention that sometimes I skip the pre-cooking of liver. I just rinse it in cold water till the water runs clear and then it goes straight to the grinder and I proceed as usual. It is a much wetter mixture and the consistency is certainly different, so I suggest experimenting to see what you and your family prefers.
Here's a few pictures of the process:
Cooked liver before grinding...
My Grandma's KitchenAid still works great and has ALL metal parts.
Ground liver. What else shall I say?
Ah, here we go. A much more colorful and pretty picture which includes this recipe, except I made miniature muffin loafs instead of a typical meatloaf.
Does your family have a favorite way of preparing liver?