Fricassee of Pigs Liver

Matthew Fort makes a quintessentially English dish of liver with an ale and mustard sauce
By Matthew Fort
Fricassee of Pigs Liver
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 600 g pig's liver
  • 100 g flour
  • 1 tbsp English mustard powder
  • 50 g unsalted butter
  • 2 tbsp peanut oil
  • 300 ml beer
  • 15 dashes of Worcestershire sauce
  • 1 tbsp Dijon mustard

To serve

  • toasted white bread
  • watercress salad


1. Slice the liver into thin strips between 1-2cm thick.

2. Sift the flour and mustard powder onto a big plate and season with salt and pepper. Roll the strips of liver in the flour mix.

3. In a large frying pan, heat the butter and oil until smoking. Toss in the strips of liver and fry for 3-4 minutes; you may have to do this in batches. The liver should be crisp on the outside and pink within. Once each batch is cooked, put the liver strips in a dish and keep warm.

4. Pour any fat out of the pan and pour in the beer. Bring to a rolling boil and reduce by about 100ml. Take off the heat and add the Worcestershire sauce and mustard.

5. To serve: divide the liver between four warmed plates and pour a little sauce over each. Serve with hot toast and a watercress salad.

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