Liver with Apples

Peel onions, cut in half and cut into strips.

Peel apples, cut into eighths, remove the core and immediately place in lemon water.

Cut bacon into 3 mm narrow sticks.

Season liver slices with pepper, roll in flour, tap off excess flour. Fry liver slices in oil on both sides in a large, coated frying pan. Remove from skillet and keep warm in a bowl.

Place apple slices in a colander to drain.

In the same frying pan, fry the bacon over not too high a temperature. Add the onions, apple slices and thyme sprigs and roast for 5 minutes, then add everything together to the liver in the bowl.

Lightly caramelize the sugar in the frying pan, deglaze with red wine and balsamic and reduce by half.

Coarsely chop the sage leaves.

Cook the onions, liver, bacon and apples together in the frying pan at low temperature for about 5 minutes, season vigorously with salt and with pepper.

Finally, bring everything to the boil once and stir in butter in flakes to thicken. Sprinkle with sage and serve immediately.

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