Grilled Calf's Liver Skewers

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Grilled Calf's Liver Skewers
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
500 grams
150 grams
Pork caul (from a butcher)
2 tablespoons
8
1 tablespoon
4
small Bay leaf
1
1 tablespoon
4 tablespoons
Salt (and Pepper)
¼ teaspoon

Preparation steps

1.

Soak pork caul in cold water for 10 minutes. Spread out on a kitchen towel and pat dry. Cut into 6 cm (approximately 2 1/4-inch) squares. Cut the liver into cubes.

2.

In a mortar combine fennel seeds, finely chopped sage leaves, peeled garlic clove, and salt and peppercorns to taste. Grind until finely crushed. Mix in breadcrumbs.

3.

Sprinkle liver pieces with spice mixture and wrap in pork caul. Cut slices of bread in half, brush with butter and thread bread pieces, wrapped liver pieces and bay leaves alternately onto skewers. Season with salt and pepper.

4.

Lightly oil grill pan. Cook skewers over medium heat, about 6 minutes. Serve immediately.