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Liver with Apples, AKA Leber Berliner Art

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Adjust Servings:
500 g of Chicken liver Or beef liver
50 g of Ghee Or olive oil
3 Onion
2 Apple Dense apples
2 sprigs of Thyme
to taste Salt
to taste Grounded black pepper

Liver with Apples, AKA Leber Berliner Art

  • 25 min
  • Serves 4
  • Easy




I won’t get tired of saying, “Liver (and other organs) is a superfood!” Liver with apples has long been a part of Ukrainian cuisine, but if you dig a bit deeper, this dish came to us from Germany, as Leber Berliner Art translates to Berlin Style Liver. Classically German dishes are cooked of veal liver, coated in flour and fried quickly. Then, they saute onions and apples cut into rings in the same pan.

We will make, naturally, a gluten-free version of the dish. We won’t add sugar instead, we will caramelize the onions well so they will give just enough sweetness. Plus, we will change the order of sauteing. Onions come first, then apples and then liver at the end. There are two reasons for that. An aesthetic one, if you saute the apples and onions after the liver, they will look “dirty” because of the bits of liver. The second reason is the temperature. It’s nice when the liver is hot while the onions and apples are warm, not the other way around.

It takes very little time to make the dish, yet the combination of flavors is magnificent! You can use either veal/beef or chicken liver if you like. Also, you can use pork, rabbit, lamb liver, etc.

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Cut onions into half rings (Ukrainian version) or rings (German version).
Melt 25g of ghee in a frying pan, add the onions and sauté them over medium/low heat until soft and golden. It will take about 15 minutes.



When the onions are nearly done, slice the apples thinly (Ukrainian version) or cut them into rings (German version). Shift the onions to one side of the pan and continue to sauté them while adding the apples to the empty place. You may need to add some ghee as well. Sauté the apples on medium heat on each side until golden. The onions and apples will be done at about the same time. Layer them on a plate to serve, leaving room for the liver.
Or you can sauté the onions first, then sauté the apples in the same pan.



Blot the liver with a paper towel and cut it into large pieces about the same size. Importantly, don't salt it!
Melt the remaining ghee in a pan, add the liver in a single layer and fry the liver on all sides until cooked on medium/high heat. It should take about 5 minutes. Try not to overcook the liver otherwise, it will become hard and dry. Toward the end of cooking, add thyme sprigs to the pan. When the liver is done, season it with salt and pepper to taste and place it on a plate to serve with the apples and onions. It's done!
Bon Appétit!

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