Liver Berlin Style (Leber Berliner Art)



1 pound liver, cubed or slices 1/4 inch strips

3 thick bacon strips

Salt and pepper to taste

1 tart apple, cored and sliced into thin wedges

Juice on whole lemon

1 medium onion, halved and sliced thin


1.) After slicing up the apple, toss in the lemon juice and set to the side.

2.) In a medium heated skillet, fry bacon until crispy.  Once cocked, chop up bacon and set aside.  Keep the fat in the pan.


3.) Season the liver with salt and pepper, fry slices into the bacon fat, until slightly brown.  * Liver is easy to overcook, so be careful!  Transfer cooked liver to serving dish to rest.

4.) Add the sliced onions and bacon bits to the pan with bacon fat and all.

5.) Once onions are translucent, add apple wedges and juice remaining to the pan.  Brown the apples and top the liver with them.

6.) Enjoy!

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