Liver Skewers with Sage

Dry the veal or possibly poultry liver with kitchen roll and cut into bite-sized pieces.

Clean the mushrooms dry and leave them whole or cut them in half, depending on their size. Roll each bacon slice up tightly.

Place all prepared ingredients and sage leaves alternately on 8 skewers, making sure that each liver cube is next to the sage and bacon (hamburger bacon [A]) so that their aroma is transferred to the meat.

Heat the oil in a coated pan. Roast the liver skewers in it all around not too hot for 6-8 minutes.

Season with salt and pepper only at the end, otherwise the liver cubes will become hard. Remove the skewers from the frying pan and keep warm.

Melt the gravy with the Marsala and the white wine and boil lightly. Drizzle over the kebabs and bring them to the table on the spot.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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