What am I, chopped liver? Well, I like it. Chicken liver has a bad rap in the US, so it is not popular and cost next to nothing. But I grew up seeing my mother loving chicken liver sautéed with onions, and my grandparents (on my father’s side, my mother’s parents were murdered during the holocaust by the Nazis) making chopped liver and red horseradish which we loved (well, other than my sister which decided to be vegetarian since she was 8, after seeing the carp swimming in my grandparents’ bathtub and then served for lunch, but that’s a whole different story).
So chopped liver. It’s really very simple to make. It’s good hot just as you make it, or cold on a piece of toast with horseradish, it’s delicious. Originally there’s no red wine, but that makes it so much better, and no hot pepper, but then gain, I like to change stuff, and I like it much better that way, plus both cut out completely any “metallic” feel some people comment when eating liver.
- 2 tbsp Olive Oil
- 2 large onions roughly chopped
- 4 cloves garlic roughly chopped
- 1lb chicken livers
- Salt
- Black pepper
- 1/2 cup red wine
- Pinch hot pepper
- 4 hard-boiled eggs
Sauté onions in olive oil on medium flame until golden.
Add garlic and sauté while stirring for a couple more minute.
Add livers, salt and black pepper to taste and hot pepper, and sauté for 3-4 minutes, add red wine, bring to a boil on high and simmer for 3 more minutes on medium, until livers cooked but not hard.
Let cool down for 5-10 minutes. Grind with a meat grinder alternating liver mix and hard boiled eggs. Lightly mix and add salt and pepper to taste.
Serve with red horseradish and pickles. If you want to bring it to higher new levels, fry chopped onion until gets crispy and server the chopped liver with the crispy onion on top.