Hairy Bikers Liver and Bacon Recipe

This Hairy Bikers Liver and Bacon recipe is a classic and savory recipe, which is made with tender lambs’ liver and smoky bacon. It’s the perfect weeknight dinner, ready in about 30 minutes.

Hairy Bikers Liver and Bacon Recipe Ingredients

• 450g lambs’ or calves’ liver, sliced
• 4 tsp plain flour
• 20g butter
• 1 tsp sunflower oil
• 1 medium onion, fairly thinly sliced
• 2 rindless lean back bacon rashers (about 55g), cut into 2cm wide strips
• 500ml beef stock, hot
• 2 tsp tomato ketchup
• Flaked sea salt
• Freshly ground black pepper

How To Make Hairy Bikers Liver and Bacon

1. Prep the Liver: Rinse the liver slices under cold water and pat them completely dry with kitchen paper. In a bowl, season 2 teaspoons of the flour with plenty of salt and pepper. Add the liver and toss to lightly coat each slice.
2. Brown the Liver: Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap any excess flour off the liver slices and add them to the pan. Cook for 1½–2 minutes on each side until lightly browned but still pink inside. Remove the liver to a plate.
3. Cook Onions and Bacon: Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute, then add the bacon strips. Cook together for about 5 minutes, stirring often, until the onion is soft and pale golden brown.
4. Make the Gravy: Sprinkle the remaining 2 teaspoons of flour over the onion and bacon and stir for a few seconds. Gradually pour in the hot beef stock, stirring constantly to create a smooth gravy. Bring to a simmer, stir in the ketchup, and cook until the gravy is thickened and glossy.
5. Combine and Serve: Return the browned liver slices to the pan with the onion gravy. Heat through for 2–3 minutes until the liver is hot. Season to taste with salt and pepper and serve immediately.

Recipe Tips

• What type of liver is best? For the most tender and mild-flavored result, the recipe recommends using either lambs’ liver or calves’ liver.
• How do I avoid tough liver? The absolute key is not to overcook it. The liver should be seared quickly on the outside but remain pink and tender on the inside. It will finish cooking when you return it to the hot gravy at the end.
• Why coat the liver in flour? This serves two purposes. It helps to give the liver a lovely golden-brown crust when you fry it, and the flour that is left in the pan helps to thicken the onion gravy.
• How do I get a rich gravy? When you add the stock to the pan, use a wooden spoon to scrape up any browned bits left behind from cooking the liver, onions, and bacon. These bits are packed with flavor and will make your gravy much richer.

What To Serve With Liver and Bacon

This traditional British dish is a classic for a reason and pairs perfectly with simple, comforting sides.

• Creamy mashed potatoes
• Lots of freshly cooked greens, like cabbage, kale, or green beans
• Steamed carrots

How To Store Liver and Bacon

• Refrigerate: Cool leftovers completely and store them in an airtight container in the refrigerator for up to 2 days. Be aware that liver can become tougher upon reheating.
• Reheat: Reheat gently in a saucepan over low heat with a splash of beef stock or water to prevent it from drying out. Avoid the microwave if possible, as it can make the liver rubbery.

Liver and Bacon Nutrition Facts

• Serving Size: 1/4 of recipe
• Calories: ~380 kcal
• Protein: 35g
• Carbohydrates: 15g
• Fat: 20g
• Saturated Fat: 8g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Hairy Bikers Chicken and Ham Pie Recipe
• Hairy Bikers Spaghetti Bolognese Recipe

Hairy Bikers Liver and Bacon Recipe

Author: Alex Saidani Cooking Method:Pan-Frying Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 35 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:380 kcal Best Season:Available

Description

A classic, comforting British dish featuring tender, pan-fried liver and smoky bacon smothered in a rich and savory onion gravy.

Ingredients

• 450g lambs’ or calves’ liver, sliced
• 4 tsp plain flour
• 20g butter
• 1 tsp sunflower oil
• 1 medium onion, sliced
• 2 lean back bacon rashers, chopped
• 500ml hot beef stock
• 2 tsp tomato ketchup
• Salt and pepper

Instructions

1. Rinse and pat dry the liver. Toss it in 2 tsp of seasoned flour.
2. In a hot pan, melt half the butter with the oil and brown the liver for 1-2 minutes per side. Remove from the pan.
3. Melt the remaining butter and cook the onion and bacon for 5 minutes until soft.
4. Stir in the remaining 2 tsp of flour, then gradually whisk in the hot beef stock to make a gravy.
5. Stir in the ketchup and simmer until thickened.
6. Return the liver to the pan and heat through for 2-3 minutes.
7. Season to taste and serve immediately with mashed potatoes.

Notes

• Do not overcook the liver; it should be browned on the outside but still pink in the middle for the most tender result.
• Scraping the bottom of the pan when you add the stock is key to a flavorful gravy.
• This dish is best served immediately for the best texture.
• Lambs’ or calves’ liver will provide a milder flavor and more tender texture than beef liver.