Liver and Bacon

I totally get that liver and bacon isn’t everyone’s cup of tea, but trust me, this recipe might change some minds. It’s got a great balance of flavors that really complements the liver without overpowering it. Plus, the bacon adds that perfect, smoky crunch. Give it a try – you might be surprised how tasty it can be!


  • Soak liver in milk for several hours
  • Cook bacon and reserve bacon fat.
  • Take liver from milk and pat dry.
  • Put flour, salt, and pepper on a flat plate.
  • Mix well.
  • Dip liver on both sides into flour mixture
  • Fry liver in hot bacon fat, turning over once.
  • Do not overcook.
  • Serve with reheated bacon, mashed potatoes, and peas.
  • Can also add fried onions.