Pittsburgh-style Liver Casserole

Ingredients

In this Pittsburgh-style adaptation, we incorporate smoky bacon to enhance the flavor profile and add a touch of richness to the dish. Additionally, we use a combination of beef and pork liver for a more robust taste. The spices are adjusted to cater to the Pittsburgh palate, with a hint of paprika and thyme to complement the smoky flavors. We alse have the original recipe for Maksalaatikko, so you can check it out.

• 1 lb (450g) beef liver, sliced 1 lb (450g) beef liver, sliced
• 1 lb (450g) pork liver, sliced 1 lb (450g) pork liver, sliced
• 8 slices bacon, chopped 8 slices bacon, chopped
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 eggs 2 eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) breadcrumbs 1/4 cup (60ml) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter over medium heat. Add the sliced onions and sauté until caramelized, about 10 minutes. Remove the onions from the skillet and set aside.
4. 4.
   In the same skillet, add the beef and pork liver slices. Cook until browned on both sides, about 3-4 minutes per side. Remove the liver from the skillet and set aside.
5. 5.
   In a mixing bowl, whisk together the heavy cream, eggs, milk, breadcrumbs, paprika, dried thyme, salt, and pepper.
6. 6.
   Grease a baking dish and layer half of the liver slices on the bottom. Top with half of the caramelized onions and half of the crispy bacon. Repeat the layers with the remaining liver, onions, and bacon.
7. 7.
   Pour the cream mixture over the layers in the baking dish, ensuring it is evenly distributed.
8. 8.
   Bake in the preheated oven for 45-50 minutes, or until the casserole is set and golden brown on top.
9. 9.
   Remove from the oven and let it rest for a few minutes before serving.
10. 10.
    Serve the Pittsburgh-style Liver Casserole warm and enjoy!

Treat your ingredients with care...

• Liver — Make sure to slice the liver into thin pieces to ensure even cooking and tenderness.

Tips & Tricks

• For a smokier flavor, you can use smoked paprika instead of regular paprika.
• If you prefer a milder liver taste, you can soak the liver slices in milk for 30 minutes before cooking to reduce any potential bitterness.
• Serve the casserole with a side of mashed potatoes or roasted vegetables for a complete meal.

Serving advice

Serve the Pittsburgh-style Liver Casserole hot, straight from the oven. Garnish with fresh parsley for a pop of color and serve with a side of mashed potatoes or roasted vegetables.

Presentation advice

To present the Pittsburgh-style Liver Casserole, scoop a generous portion onto individual plates. Ensure that the layers of liver, onions, and bacon are visible. Garnish with a sprinkle of paprika and a sprig of fresh thyme for an elegant touch.