Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes. Drain onions; set aside. | 2. Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet. | 3. Remove fine, outer membranous skin from liver; cut into 1-inch cubes. | 4. Toss cubes in a mixture of flour, sage and paprika. | 5. Saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet. | 6. Wrap each cube with bacon slice. | 7. Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers. | 8. Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly. | 9. Meanwhile, cook rice accordin to package directions. | 10. Place kabobs on a bed of cooked rice; serve with celery sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1	lb		181.4372	42.3656	4.9895	0.4536
salt water				-	-	-	-
bacon	1	lb	sliced	1891.4824	5.806	57.2434	180.03099999999998
pork liver	2	lb		2966.5507	28.1233	131.5443	258.5526
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
sage	1	teaspoon	crumbled	-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.