Does anyone eat liver and bacon anymore?

[merrywidow]

I had it growing up in the 70s. Quite liked it but the liver had an unusual texture. Not sure I'd fancy it these days

I love liver, haven't had it for a long time though. Mum used to cook it with paxo stuffing.

I'm under 40. DS (17) loves it too.

My grandmother made a wonderful liver and bacon casserole but I would only eat it if she cut out the veins. 🙂

Calves' liver is best for texture, it's delicate and soft and not at all grainy/granular. But it needs to be cooked in a hot pan for only a minute or so each side -- it should still be pink in the middle.
Pigs' liver makes great pâté because of its stronger flavour.
I eat most offal although i'm not too keen on brains. Sweetbreads are my favourite. I last ate them at Angela Hartnett's restaurant, Murano, they were so good.

Liver, kidneys, hearts, feet, brawn...totally horrible. My DM used to try and feed it to my brother and I in the leaner times of the 1980s and we just said no. The smell was enough to turn my stomach, and the texture! 🤮 Tastes awful too.

I do like a chicken liver pate but it has to be very mild. Whole chicken livers (like they (used to?) serve in Nando's) can do one.

No one likes it in my house except me so I buy little ready meals of it from M&S and very occasionally cook some and freeze portions.

My Mum used to cook this every single week when I was growing up and a piece of fish for me because I just didn't like it. My dear old Dad loved it though with lots of bits of onions cooked with it and mashed potatoes and cabbage. I think it was a very cheap dinner.

Yes. I especially enjoy this: https://www.food.com/recipe/heavenly-chicken-livers-with-caramelized-onions-and-bacon-453541#activity-feed

The secret with liver is not to overcook it. Otherwise it tastes grim.

I'd make it more if chicken livers weren't out of stock so often at my supermarket.

I cook it about once every 2 months but it's more of a winter dish - first I fry the bacon, then 2-3 red onions (plus some shallots if I have them), then I use pigs liver (which is always harder to find than lambs liver), baste it in flour, (salt and black paper), quickly flash fry it to brown it off (not cook it) add a pint of beef stock and a lot more black pepper - it's cooked in about 4hrs in the slow cooker.I usually do leeks and make some buttery mashed potatoes with good quality spuds: probably my wife's favourite meal.

I cook calves liver and bacon with onions and white wine occasionally - it's one of my husband's favourites. I haven't had lamb's liver in ages but I used to like it as part of a mixed grill with kidneys, steak, lamb chop, and a sausage.

When I stay over with my sister we often have liver & onions, mash and gravy. Ate loads as children and still love it. Like lambs kidneys as well and usually do those with onions, port and toast - yum.

I do. I don’t cook it from scratch as I would find cooking raw liver very off putting. Strangely though I love the Marks and Spencers ‘liver and bacon’ ready meal with mashed potato from their Classic British range.

My mum adores it - born during WW2 - but I won't eat it. Yuck.

Love it with a thick gravy on it.

We have it every couple of months as a Sunday roast. Lambs liver, soaked in milk for a couple of hours, dusted in flour and fried. Tons of onions and lovely thick gravy, served with roasties, cabbage, carrots and broccoli. DH and I are 50s, neighbour who I cook for is 80s. Also bloody love a leftover liver sandwich the next day - white bread, tons of butter and warmed up liver and gravy.

DD won't touch it (18) but DSD (28) always loved it, and I assume she still does.

Local gastro pub has liver and mash on its menu, but it's bloody £20

I also use pigs liver in homemade faggots, but that has to be minced up so you can't really tell it's there. DD used to eat them (and as a child would ask for seconds) but won't now.

No, why would they? I stopped eating pork years ago, but still eat other meats.

I used to have a recipe for a casserole of liver and bacon, with onions and tinned tomatoes. Served with mash it wasn’t bad at all, but I haven’t made it for ages.

Yummy 😋 Lambs liver, mash, peas and onion gravy.
I ’m 70 years old and have always enjoyed liver as well as kidneys and stuffed hearts.

🤮🤮no i was never a fussy eater but liver was one thing i couldn't stand it was the crumbly texture .

We had it regular as children in the 60's/70's. Mum was a frat cook, Italian, and bemoaned the fact you couldn't buy calves liver back then, so we had pigs.

Now calves liver is available everywhere, I often choose it to eat in Italian restaurants. They cook it best. Waitrose always had it too. Eat it lightly cooked, rare, with a red wine gravy. Lovely.

It's not crumbly??? Try rare calves liver, it is smooth and meaty.

I only eat it when I go to visit DM as she likes it and I'm the only one in my household who likes it.

We do - pan fried calves liver with onions and crispy sage. Absolutely delicious.

I used to cook it regularly years ago. I wouldn’t touch it these days. A liver sandwich sounds gross!

Love calves liver. Went to a restaurant about a year ago and had some really lovely calves liver with chunky chips and a delicious gravy. Went back about 6 months ago and it had been taken off of the menu as it wasn't selling! Absolutely gutted!