Bacon and sage, going on slow

Singing of savory sweet mistletoe

Wrapping between them a secret of meat

Liver, organ extraordinaire fantastique

Full of energy and nutrients complete

To pique the most drained and bring back from defeat

Those of us looking to regain our feet

And jump to an excited energized beat

Liver, it’s true, can be somewhat tough

But this preparation is fully enough

To convince even those who are not liver buffs

To embrace liver as regular foodstuffs

So sizzle and pop tasty bacon-sage-treats

And transform your secret of much maligned meat

Into bundles of joyful delight here to eat.

Bacon-Wrapped Liver with Sage (paleo, AIP) Save Print Prep time 15 mins Cook time 20 mins Total time 35 mins The fastest way to make liver palatable...wrap in lots of bacon! Sage helps too. Feel free to adjust the bacon-liver ratio based on how much you like liver (I personally don't mind a good chunk of it, but I'm one of those organ meat weirdos/an offal person. Heh). Also a great appetizer/potluck number (if you're willing to share, of course, which I usually am not). Author: Julie Hunter Recipe type: Paleo, Autoimmune Protocol Cuisine: Savory/rustic Serves: 3-4 Ingredients 1 package of good-quality (pastured/heritage) bacon

1 pound of pastured chicken livers

1 package of fresh sage (about 3 tb worth) Instructions Preheat oven to 450 degrees Fahrenheit. Clean and dry liver; cut in bite-sized pieces. Cut bacon strips in half (or ⅓ if you want to do more liver:bacon). Place one piece of sage and one piece of liver on bacon and roll. Stick onto skewer or toothpick (if on skewers, make sure there's some space in between each one so they cook properly). Bake for 20-25 minutes, until bacon is brown and crispy (may have to adjust baking time based on your thickness of bacon and the liver: bacon ratio). Drain on paper towels. Garnish with fresh sage and eat while warm. 3.5.3229

This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.

Like this: Like Loading...