Shared by David and Susan Korn
Schmaltzy Chopped Liver
Yield: 6-8 servingsLearn more about Susan and her family on her podcast episode, Susan Alexandra is Her Grandmother’s “American Dream”
Ingredients
- 1lb raw chicken liver
- 4-6 tablespoons schmaltz
- 2 yellow onions
- 1 ½ teaspoons salt
- 3-4 eggs, hard boiled
- 4-6 saltine crackers or 1/2 sheet matzo
Preparation
Step 1
Rinse and dry the livers. Remove fibrous and fatty skin-like membranes
Step 2
In a saute pan, heat the schmaltz over medium heat. Gently cook the livers until they are cooked through, but not browned or crisped. Remove the livers and set aside to cool.
Step 3
In the same pan without removing the schmaltz, saute the onions over medium heat with ½ teaspoon salt until they are very soft and golden.
Step 4
In a food processor, grind the livers, onions, 1 teaspoon of salt, saltine crackers or matzo and boiled eggs.
Step 5
Add more schmaltz and salt as needed.
Step 6
Note: Susan’s family makes this recipe using a meat grinder. If you have one on hand, grind each component separately (livers, onions, eggs and saltine crackers or matzo) and then mix to combine in a large bowl. Season with the remaining 1 teaspoon of salt.
