Italian Chicken Livers

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb chicken liver
• 1 lb sweet italian sausage
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 medium onion, minced
• 1/2 lb sliced mushrooms
• 1 tablespoon fresh sage leaf, slivered
• 1 cup dry marsala wine

Recipe

• 1 rinse & drain livers in colander. put flour (crushed lamb rinds may be used for low carb alternative). salt & pepper in ziploc bag. add the livers in batches & shake until covered. place on baking sheet in single layers. slice garlic (if needed, i used dried minced),mince onion & mushrooms.
• 2 in large pan, cook the sausages (remove casings first!) brown evenly. remove from pan, reserve.
• 3 add the livers to the same pan in batches. do not crowd or they'll stick together! cook till crisp & remove to plate. reserve.
• 4 add the garlic, stir a couple of times, add onion. cook, stirring frequently, till the onions are translucent. add the mushrooms & sage, ( i used dried crumpled leaf sage). continue to stir til the mushrooms are tender (if fresh, i used canned.)add the marsala & stir, scraping up any browned bits. simmer a couple of minutes, add the livers & sausage. simmer for 3-4 minute longer & serve.