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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse & drain Livers in colander. Put flour (crushed pork 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken liver	1			539.7756	3.3112	76.7479	21.9085
italian sausage	1	lb	sweet	1569.4315	2.9484	64.637	142.1107
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	4		sliced	-	-	-	-
onion	1		minced	44.0	10.274000000000001	1.21	0.11
mushroom	1/2		sliced	-	-	-	-
sage leaf	1	tablespoon	slivered	-	-	-	-
marsala wine	1	cup		-	-	-	-

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