Panned Liver And Bacon
A hearty dish featuring tender liver cooked with smoky bacon and rich onions, flavored with Worcestershire sauce and spices, perfect for a comforting family meal.
Ingredients
Instructions
- Cook the bacon slices until crispy, then set aside.
- In the bacon grease, brown the sliced onions until golden.
- Dip the liver slices in flour seasoned with salt, pepper, and a dash of cloves.
- Brown the liver slices in the bacon grease.
- Add Worcestershire sauce, water, and parsley to the pan.
- Crumble the cooked bacon over the liver.
- Add the browned onions to the pan and simmer everything together for 15 minutes.
Tips & Substitutions
For an extra flavor boost, try marinating the liver in Worcestershire sauce for 30 minutes before cooking. If you prefer a milder onion flavor, use sweet onions like Vidalia. You can substitute the bacon with turkey bacon for a lighter option, though the flavor will differ. To thicken the sauce, add a bit of cornstarch mixed with water toward the end of cooking.
Serving Suggestions
Serve the panned liver and bacon with creamy mashed potatoes or a side of sautéed greens for a complete meal. It pairs beautifully with Pennsylvania Dutch Potato Salad for a refreshing contrast. A simple side salad or crusty bread can also complement the dish nicely, enhancing the overall dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Panned Liver And Bacon contains roughly 1530 calories, with 37g protein, 286g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (416% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2290mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of liver for this recipe?
Yes, you can use chicken or calf liver as alternatives to beef liver. Chicken liver will have a milder flavor and cook quicker, while calf liver is tender and retains a rich taste. Adjust cooking times accordingly to ensure they are cooked through but not overdone.
What can I serve with panned liver and bacon?
This dish pairs well with hearty sides like mashed potatoes or roasted vegetables. For a lighter option, consider serving it with a crisp green salad or steamed broccoli. You can also serve it alongside crusty bread to soak up the delicious sauce.
How do I know when the liver is cooked properly?
Liver should be cooked until it is browned on the outside while remaining slightly pink in the center. Overcooking can lead to a tough texture. A good guide is to check for an internal temperature of 160°F (71°C) when using a meat thermometer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).