Liver & macaroni casserole







Cook Time

70-75 Min


  • 350g/12oz pigs’ livers, thinly sliced
  • 25g/1oz butter
  • 2 onions, thinly sliced
  • 3 tablespoons plain flour
  • 150ml/5fl oz chicken stock
  • 400g/14oz canned chopped plum tomatoes
  • 2 teaspoons chopped fresh sage
  • 100g/4oz macaroni
  • salt and freshly ground black pepper
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Brown the liver in half the butter in a flameproof casserole dish for 1 minute on each side. Remove from the pan with a slotted spoon.
  • Add the remaining butter, and sauté the onions for 3 minutes until soft and lightly golden. Add the flour and cook, stirring, for 1 minute. Blend in the stock and tomatoes. Bring to the boil, stirring, for 1 minute.
  • Return the liver to the pan and add the sage and a little salt and pepper. Cover and cook in the oven for 1 hour.
  • Cook the pasta until al dente. Drain. Stir into the casserole. Serve hot.
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