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Lechon Sauce (Liver Sauce)
1/2 pound chicken liver or 1 cup liver pate
1/2 cup apple cider vinegar
1 cup bread crumbs
3 tablespoons finely minced garlic
1 cup finely minced onion
Salt and freshly ground pepper to taste
3 tablespoons brown sugar
If using chicken liver, broil the liver until it is half done first and extract the juices by pressing through a sieve or strainer.
In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat.
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