Lechon Sauce or Liver Sauce |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 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 | ||
| 1 | In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer. |