Bacon and sage, going on slow
Singing of savory sweet mistletoe
Wrapping between them a secret of meat
Liver, organ extraordinaire fantastique
Full of energy and nutrients complete
To pique the most drained and bring back from defeat
Those of us looking to regain our feet
And jump to an excited energized beat
Liver, it’s true, can be somewhat tough
But this preparation is fully enough
To convince even those who are not liver buffs
To embrace liver as regular foodstuffs
So sizzle and pop tasty bacon-sage-treats
And transform your secret of much maligned meat
Into bundles of joyful delight here to eat.
- 1 package of good-quality (pastured/heritage) bacon
- 1 pound of pastured chicken livers
- 1 package of fresh sage (about 3 tb worth)
- Preheat oven to 450 degrees Fahrenheit.
- Clean and dry liver; cut in bite-sized pieces.
- Cut bacon strips in half (or ⅓ if you want to do more liver:bacon).
- Place one piece of sage and one piece of liver on bacon and roll. Stick onto skewer or toothpick (if on skewers, make sure there's some space in between each one so they cook properly).
- Bake for 20-25 minutes, until bacon is brown and crispy (may have to adjust baking time based on your thickness of bacon and the liver: bacon ratio). Drain on paper towels.
- Garnish with fresh sage and eat while warm.
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.