Liver and Bacon Intro
If you’re looking for a comforting, flavour-packed dish that’s both quick and satisfying, this liver and bacon recipe is exactly what you need. With smoky bacon, tender liver and a rich gravy, you’ll impress your taste buds and sneak in some serious nutrition—iron, B12, and more. Whether you’re cooking for yourself or the family, this dish hits the mark for taste, texture and ease.
Why You’ll Love This Recipe
- Rich flavour contrast – the salty crisp of bacon meets the bold, slightly sweet liver for an irresistible combo.
- Speedy and simple – minimal ingredients and about 20-30 minutes from start to plate.
- Nutrient powerhouse – liver is packed with iron, B12 and zinc, making this meal both tasty and beneficial.
- Comfort-food feel – think sizzling bacon, caramelised onions, warm gravy—it’s a hug on a plate.
- Versatile serving – works with mash, potatoes, greens or even a light salad if you prefer.
- Check out our One-Pan Chicken and Mushroom Dinner Recipe for another quick and hearty meal idea.
Recipe Card
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 2–3
Cuisine: Comfort British / European
Keyword: liver and bacon recipe
Ingredients
- 400 g liver (lamb’s or calves’ liver works best), thinly sliced
- 4 rashers streaky bacon (or back bacon), chopped
- 1 large onion, thinly sliced
- 2 tbsp plain flour (for dusting)
- 250 ml beef or vegetable stock
- 1 tbsp ketchup or tomato purée (optional, for gravy richness)
- 1 tbsp olive oil
- 25 g butter (optional, for extra richness)
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Short tips:
- Pat liver dry before flouring so it browns nicely.
- Use good-quality bacon for better flavour.
- Stock should be hot when you add it, so the gravy sizzles and thickens.
Step-by-Step Instructions
- Cook the bacon – Heat a frying pan over medium heat. Add the chopped bacon and cook until crisp. Remove bacon and set aside, leaving the fat in the pan.
- Dust the liver – While bacon cooks, pat liver slices dry and dust lightly with flour, seasoning with salt + pepper.
- Sear the liver – Add olive oil (or oil + butter) to the pan if needed. Increase heat to medium-high and add liver slices. Sear for about 1 minute per side (adjust based on thickness) until golden on the outside but still slightly pink inside. Remove and set aside.
- Sauté onion & deglaze – In the same pan, add sliced onion and cook until soft and lightly golden. Pour in the hot stock and ketchup/tomato purée (if using). Scrape up the browned bits from the pan bottom—this is flavour gold. Let the liquid bubble for ~2-3 minutes until it thickens.
- Combine all – Return the liver and bacon to the pan. Stir gently to coat in the gravy. Cook for another 1-2 minutes until everything is warmed through and well-coated.
- Serve – Sprinkle chopped parsley over the top. Plate immediately for best texture (liver gets tough if left too long).
- Learn more about the health benefits of liver on Healthline
Expert Tips & Common Mistakes
✔ Tips:
- Use thin slices of liver (about 5–8 mm) so it cooks fast and stays tender.
- Don’t overcrowd the pan—crowding causes steaming, not a nice sear.
- Keep the liver slightly pink inside; overcooking makes it tough.
- Let the bacon fat stay in the pan—it’s flavour.
- Use a good quality stock, preferably hot when added, to keep the gravy vibrant.
✖ Common mistakes:
- Overcooking the liver (turns rubbery).
- Not removing bacon fat or browning bits → you’ll lose flavour depth.
- Adding stock cold and not scraping the pan → less intense gravy.
- Serving cold—this dish is best enjoyed hot and fresh.
Variations & Substitutions
- Liver choice: Use chicken liver for milder flavour; adjust cooking time.
- Gluten-free version: Replace flour with gluten-free flour or corn-starch.
- Vegetarian twist: Use smoked tofu or tempeh for a similar texture (keep the smoky gravy).
- Herb addition: Add sage, thyme or rosemary with onions for extra aroma.
- Mustard mash version: Serve with mashed potatoes stirred with Dijon mustard for an extra punch.
- Low carb/Keto friendly: Serve liver + bacon over cauliflower mash or roasted vegetables.
Serving Suggestions
- Serve over creamy mashed potatoes to soak up the gravy.
- Pair with steamed greens like savoy cabbage or green beans to cut through richness.
- Offer some crusty bread on the side for extra mopping capability.
- For a lighter meal: serve with sautéed spinach + roasted cherry tomatoes.
- For dinner parties: plate on warmed dishes, garnish with parsley and serve with a crisp white wine or dry cider.
Nutrition Information (approximate per serving)
- Calories: ~500–600 kcal
- Protein: ~40–45 g
- Carbohydrates: ~20–25 g
- Fat: ~30–35 g
- Rich in iron, vitamin B12, and zinc.
(Note: Values will vary depending on exact portion sizes and ingredients used.)
FAQs
Q: How long should I cook liver and bacon so the liver stays tender?
A: For best results, cook thin liver slices about 1 minute per side over medium-high heat, until golden outside but still slightly pink inside.
Q: Can I use calves’ liver instead of lamb’s liver in a liver and bacon dish?
A: Absolutely. Calves’ (veal) liver has a delicate flavour and works wonderfully in this recipe.
Q: What’s a good side dish for liver and bacon with mash?
A: Creamy mashed potatoes are classic—perfect for soaking up the gravy. Add steamed greens or roasted veggies for balance.
Q: Is liver and bacon dish healthy?
A: Yes—liver is packed with nutrients like iron, vitamin B12 and zinc. Bacon adds flavour but is higher in fat—balance with veggies and portion size.
Q: Can I prepare this ahead of time or freeze it?
A: You can pre-cook components (like bacon and onions) ahead and finish the liver just before serving for best texture. Freezing the full dish is less ideal, as liver can become tougher on reheating.
Conclusion
There you have it—a delicious liver and bacon recipe that’s comforting, flavour-rich and surprisingly nutritious. If you’ve been hesitant about cooking liver, this dish will win you over with its smoky bacon, tender slices and deep gravy. Try it this week and let me know how it turns out!
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