Summary

Ingredients

• 500 g chicken liver (s)
• 1 onion (s)
• 5 leaves sage
• 200 g porcini mushrooms
• 1 clove garlic
• 30 g lard
• 6 tablespoon port wine
• 200 ml poultry broth
• Marjoram, fresher
• 1 bunch parsley
• 400 g pasta

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Instructions

1. Wash the chicken liver, pat dry, coarsely chop. Peel the onions and garlic, dice finely. Wash the sage and pat dry.
2. Wash, clean and slice the porcini mushrooms. Fry the onion, garlic and sage in the hot goose fat. Add the liver and fry for 2-3 minutes. Season, take out. Put the porcini mushrooms in the frying fat, fry. Pour in port wine and stock and simmer for about 10 minutes. Cook in between pasta. Add marjoram, chopped parsley and liver to the sauce, season to taste. Serve the sauce with noodles.