Sliced Pork Liver as in Debrecen

Debreceni Sertésmáj-szeletek


  • ¼ pound smoked bacon
  • ½ pound lard
  • 1 pound pork loin, cut into ¼-inch dice
  • ¼ pound smoked sausage, sliced thin
  • 10 medium-sized mushrooms, sliced
  • 2 medium-sized garlic pickles, cut into thin round slices
  • 1 carrot, peeled and chopped
  • 2 pounds pork liver, cut into 8 slices
  • ¼ cup dry white wine


  1. Cut the bacon into ¼-inch dice. Fry until the pieces are crisp cracklings. Lift out the cracklings and set aside.
  2. Heat 1 tablespoon of the lard in a cooking pot to frying temperature. Add diced pork loin and cook and stir it over high heat for about 5 minutes.
  3. Add sausage, mushrooms, pickles and chopped carrot. Cover with a tight-fitting lid and cook over very low heat till the mixture is completely done. Add a little water if necessary but make sure that when the filling is finished there will be almost no liquid left.
  4. Heat the rest of the lard in a frying pan. Fry liver slices on both sides for a few minutes. The process should be very fast otherwise pork liver has a tendency to be tough.
  5. Put liver slices on a serving platter with equal amounts of the cooked filling on each slice.
  6. Pour out lard from frying pan, put pan back over heat, and pour in wine. When it boils, which should be within seconds, sprinkle it over liver preparation. (This last step is optional, in case you don’t like the wine taste.)
  7. Sprinkle the reserved bacon cracklings over the liver and filling. Serve Baked Egg Barley as accompaniment.