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  • stevecowles

Loving Liver Again

Once upon a time I used to enjoy liver but i had not eaten it for quite a few years. Recently I've rediscovered the taste for it with a little help from the slow cooker.

Liver is low fat and also very friendly on the pocket. Great with mashed potatoes and some vegetables

This recipe is pretty easy (you will also need to use the hob to brown it) and highly recommended, it has very quickly become one of my favourites. The cooked liver also freezes well so I tend to make a pot full at a time as follows.


  • 500g thinly sliced pigs liver

  • 200g cooking bacon

  • 3 tbsp plain flour

  • Large pinch pepper

  • 1 tbsp sunflower oil

  • 2 medium onions

  • 1 tsp dried mixed herbs

  • ,400g tin chopped tomatoes

  • 500ml beef stock


  1. Peel the onions and slice thinly, add to slow cooker

  2. Chop the bacon into bite sized pieced and brown in a pan before adding to the slow cooker

  3. Add the tomatoes, herbs and stock to the slow cooker and stir

  4. Toss the liver in the flour and pepper until coated, then fry in the oil until browned all over (no need to fully cook) and add to the slow cooker

  5. Cook on HIGH for 4 hours or until the liver is tender

  6. Check to see if the gravy is thick enough, if not it can be thickened with cornflour (I usually use 2 teaspoons mixed in a small amount of water)

  7. Season with salt if required (may not be needed if the bacon is salty)

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