Fried Liver with Sage and Pine Nuts, Mediterranean Kitchen Story and Recipe with Video

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In this article I show the preparation of the fried liver with the recipe fried Liver with sage and pine nuts and present a quick recipe with cooking video. You can use pork liver, veal liver or chicken liver for this recipe. The sauce to the liver is made by adding balsamic vinegar and butter to the roast, the refinement in taste by fried sage leaves and roasted pine nuts. You can find my video “Fry Liver properly” at the end of this page. I’ll tell you more about the preparation of liver and would be happy if you share this article with your friends. Good luck!

1. Fry liver, what to pay Attention to

Liver should always be seasoned after roasting. The liver can become hard by seasoning with salt before roasting. This means that the fried liver is usually seasoned just before serving. I prepare calf liver, beef liver, pork liver and chicken liver in this way.

2. Fried Veal Liver and Veal Liver with Balsamic Vinegar

The veal liver is a very fine ingredient and should be cut into even slices. About 0.8 cm thick is just right. The veal liver must be cleaned beforehand. The skin is removed (from the whole liver) and the liver is freed from inedible. This is done by the butcher or butcher for you. Veal liver in balsamic vinegar is a true classic and tastes excellent. Offal is very compatible with acidity, as we know from sour manure. The vinegar and the offal certainly had something to do with preservation in earlier times. Use for the liver with balsamic vinegar a high-quality and expensive balsamic vinegar. The better the balsamic vinegar, the better the sauce.

3. Roasted Beef Liver

The liver with balsamico recipe can also be prepared with beef liver. Beef liver has a slightly coarser consistency. Beef liver is also often breaded and baked out. The liver is first turned in flour, then in egg and then in breadcrumbs and baked out in plenty of fat. I would like to deal with this elsewhere.
fried onion rings in a bowl
Fresh roasted onions, popular with the liver and a great and crispy addition. The beef liver tolerates in any case many onions and besides balsamic vinegar a veal jus to deglaze. This brings us to another well-known preparation, the…

4. Liver Berlin Style

Leber Berliner Art is liver prepared with apples, onions and sauce. The liver is turned in flour, fried, onions and apples are fried in the same pan, the sauce is prepared with gravy or veal jus and the liver Berliner style is also served with fried fried onions. My knowledge is, “Berliner Art” describes a preparation method (apples/onion/sauce/roasted onions/potato puree) and it can be used both veal liver, pork liver or beef liver.
calf liver-berliner-art-or-berliner-liver with apples and mashed potatoes
Berlin liver with apple slices, mashed potatoes and onion rings. Unfortunately the sauce is next to the picture in the sauce boat.

5. Must Liver be turned in Flour?

This question is asked again and again and I would like to answer it here quickly. The turning of the liver in flour should support a gentle browning, at the same time the flour is good for the binding of the sauce. You can also do without the flour. I do that very often and that answers the question. You don’t necessarily have to turn the liver in flour before frying. Watch my cooking video, there I show the roasting of the liver step by step.

6. Liver fried Cooking Video

7. My Recipe Liver fried

Liver fried with Balsamico with Shallots, Pine Nuts and Sage Potatoes

Gebratene Hühnerleber mit Balsamico, Salbeikartoffeln und Pinienkerne – ein Rezept von Thomas Sixt mit Kochvideo.

Servings 2 Persons
Calories 520
Total Time 50 Min.
Preparation Time 15 Min.
Cook Time 35 Min.
The preparation of a fried liver I show in this article with step by step instructions. Discover many tips and tricks for frying liver and a recipe with cooking video. This is how a fried liver with sauce, Berlin style or with onions and balsamic vinegar works!

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4-6 pc Potatoes
200 g chicken liver
4 pc shalotts
some sun flower oil
1 pc clove of garlic
1 bunch fresh rosemary
50 g pine nuts
1 bunch sage
30 ml balsamico
80 ml chicken broth
20 g butter
pinch Salt
some Pepper


Peel the potatoes and cook them in salted water until soft.

Clean the chicken liver and prepare it for frying.

Peel the shallots and cut into strips.

Peel the shallots and cut into strips.

Add the garlic slice and a few sprigs of rosemary, as well as the pine nuts.

Pluck the sage leaves, fry in some oil, then add the potatoes and season with salt and pepper.

Deglaze the chicken liver with balsamic vinegar and broth and bring to the boil.

Add the butter and season to taste with salt and pepper. Arrange the potatoes and liver and serve quickly.

8. Variations of Roasted Liver

Use calf liver instead of chicken liver for this recipe. This tastes great and is a change from the liver Berlin style!

9. Calories Liver fried, the Nutritional Values


Comments, Cooking Questions and Answers

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