Directions:
- CUT LIVER INTO EATABLE PIECES
- PUT 1/2 CUP OF FLOUR IN PLASTIC BAG ADD LIVER TO COAT WELL ., SET ASIDE
- CUT BACON INTO INTO 2 INCH PIECES FRY IN PAN WHEN CRISP REMOVE SET ASIDE ADD LITTLE BUTTER AND OLIVE OIL TO BACON DRIPPINGS THEN ADD ENOUGH LIVE TO COVER PAN FRY BOTH SIDES TO A NICE CRISP FINISH
- AFTER EACH BATCH ADD BUTTER OLIVE OIL AS NEDDED.
- AFTER LIVER FRIED PUT WITH COOKED BACON IN TOASTER OVEN TO KEEP WARM.
- WITH THE PAN STILL HOT ADD MORE BUTTER, OLIVE OIL CUT THE ONIONS INTO PIECES ADD TO PAN. AFTER 3 -4 MINUTES STIRRING ALL THE TIME ADD BACON PIECES AND LIVER BACK TO THE HOT PAN STIR FOR 2-3 MINUTED THE SAGE AND GARLIC MAY BE ADDED WITH THE COOKING OF THE ONIONS..
- SERVE EVERYTHING ON A SERVING PLATTER WITH MASHED POTATOES AND TURNIP ENJOY.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.1 Kcal (2065 kJ) | ||
| Calories from fat | 262.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.2g | 45% | |
|---|---|---|---|
| Cholesterol | 504.63mg | 168% | |
| Sodium | 491.06mg | 20% | |
| Potassium | 752.68mg | 16% | |
| Total Carbs | 14.11g | 5% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 42.04g | 84% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 8.5mg | 283% | |
| Iron | 8.5mg | 47% | |
| Calcium | 28.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 163.79 Kcal (686 kJ) | ||
| Calories from fat | 87.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 45% | |
|---|---|---|---|
| Cholesterol | 167.62mg | 168% | |
| Sodium | 163.11mg | 20% | |
| Potassium | 250.01mg | 16% | |
| Total Carbs | 4.69g | 5% | |
| Sugars | 1g | 12% | |
| Dietary Fiber | 0.5g | 6% | |
| Protein | 13.96g | 84% | |
| Vitamin C | 2.3mg | 12% | |
| Vitamin A | 2.8mg | 283% | |
| Iron | 2.8mg | 47% | |
| Calcium | 9.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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