Name: Chicken livers in tomato sauce with sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 500 g Chicken liver; 1 Onion; 2 Green bell peppers; 2 Red bell peppers; 200 ml Tomato paste; 1 link Smoked sausage (klobása); 200 g Button mushrooms; 200 ml Water; 2 tbsp Vegetable oil; to taste Salt and pepper; to taste Ground chili

Instructions

Tip: tap a step to mark it as done.

Have a deep skillet with a lid or a medium saucepan ready.
Finely dice the onion and cut the chicken livers and sausage into small pieces. Heat the oil in the skillet or saucepan and sauté the onion first. After a few minutes, add the livers and sausage and sauté together for about 5 minutes.
Meanwhile, cut the green and red bell peppers into short strips and roughly chop the mushrooms into small pieces.
Add the peppers and mushrooms to the livers and sausage, stir in the tomato paste, and add a little water. Simmer for about 25 minutes, until the peppers and mushrooms are tender.
Tip: Season the livers with salt and pepper only at the end of cooking to keep them from turning bitter.
Remove from the heat and season with salt, ground black pepper, and ground chili. Stir and serve with rice or fresh bread.

Tip: Trim away any greenish areas stained by bile on the livers, as they would make the sauce bitter. For a thicker sauce, simmer uncovered for the last five minutes.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 384 kcal
Protein: 30 g
Carbohydrates: 23 g
of which sugars: 13 g
Fat: 20 g
of which saturates: 5.2 g
Fiber: 5.8 g
Salt: 1.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kuracia pečienka v paradajkovej omáčke s klobásou a hubami