Old Fashioned Slow Cooked Liver, Bacon and Onions. There are bacon bits in the onion gravy that makes the liver melt in your mouth. This recipe is so flexible that we’ve added options for cooking it on the stove, in a slow cooker, in the oven, in a pressure cooker, a multi cooker, or an Instantpot.
Hearty slow-cooked liver, bacon, and onions! Do you love it or hate it? I didn’t like it as a child. Now Im all grown up, this happens to be one of my favorite meals. It is strange how our taste changes over time.
When I was a kid, my Welsh grandmother would make this. I loved the mashed potatoes dipped in the gravy that came with the liver, bacon, and onions, but by the time the meal was over, my plate was mostly empty except for the liver slices.
Sometimes, I can remember trying it hide the liver under my mashed potato when she wasnt looking. Of course, she always found out.
This recipe for liver, bacon, and onions cooked slowly is very similar to what my grandmother used to make. The only things I changed were the garlic and tomato puree, which she didn’t like. I guess the wartime generation didnt really care for garlic!.
From what I remember, my grandmother was born in the late 1800s. Back then, meals were pretty cheap (garlic would have been considered fancy!) and hearty and full of flavor.
I have used pigs liver in this recipe. Lamb’s liver was what my grandmother used, but I think that tastes a little stronger and is a bit chewier. Pigs liver is softer to the bite and doesnt have that strong offal taste you get.
The bacon in this recipe is a fabulous addition. To make this dish even better, I added bacon. And yes, I left the fat on, just like my grandmother used to. She would often cook using bacon drippings!.
This is served with a lovely, creamy, cheesy mashed potato. For the vegetables, I just steamed some broccoli and carrots.
If you don’t know how to make mashed potatoes, we also have a simple recipe without cheese.
Of course, you can use any vegetables your family likes. For dessert, try our lovely Traditional English Tea Loaf recipe after dinner. Itll certainly fill you with nostalgia if you remember the days of your grandmothers baking!.
I know that not everyone has a slow cooker, so I’ve included instructions for cooking in the oven or on the stove.
My grandmother always cooked her liver, bacon, and onions on the stove first, then moved them to the oven.
The liver is incredibly tender and soft. It really does melt in your mouth. The gravy is very tasty, and if you have any left over, you should put it in a bag and freeze it. It’s tasty gravy that you could warm up and eat again with sausages and mashed potatoes. Soak up some of that tasty gravy with a piece of our tasty Jalapeño and Cheese Cornbread.
If you enjoy eating liver, try our Creamy Garlic Chicken Livers, bacon, and mushrooms recipe. Its great served on some hot buttered toast for brunch or supper and takes just minutes to make!.
Let’s get right to the recipe and see how to make our Old Fashioned Liver, Bacon, and Onions that have been cooked slowly. Please enjoy!.
1.25 pounds (500 grams) of sliced lamb or pig liver. 2.25 pounds (250 grams) of chopped bacon. 1.25 pounds (70 grams) of mushrooms, cut into bite-sized pieces. 1.25 pounds (70 grams) of tomato puree. 1.25 pounds (70 grams) of flour. 1.25 pounds (75 grams) of beef stock. Salt and pepper to taste. Optional: 1 teaspoon of fresh or dried herbs of your choice, like oregano or thyme.
When it’s done, put 3 tablespoons of flour in a cup and add a little cold water to make a paste.
Place the cooked bacon on a plate using a slotted spoon. Leave the bacon fat in the pan.
Carefully turn them until they are browned on all sides then remove on to a plate.
If there isn’t much fat left over after cooking the liver, you might need to add a drop of olive oil.
6. Add the bacon and liver back to the pan with the onions and mushrooms and combine.
Add the cup of flour water you prepared earlier and gently stir until everything is combined.
Liver and bacon is a classic dish that many people love. It’s hearty, flavorful, and nutritious. You may be wondering if you can freeze liver and bacon that you’ve cooked but won’t be able to eat right away.
The good news is, yes you can freeze cooked liver and bacon! Freezing allows you to preserve the dish so you can enjoy it later. With proper freezing and storage techniques, liver and bacon can keep for 2-3 months in the freezer.
This full guide will tell you everything you need to know to freeze cooked liver and bacon, such as:
- Benefits of Freezing Liver and Bacon
- How to Prep Liver and Bacon for the Freezer
- Recommended Freezer Packaging
- Proper Freezer Storage Times and Temps
- Thawing and Reheating Liver and Bacon Safely
- Maintaining Quality and Flavor
- Tips for Using Frozen Liver and Bacon
Let’s get into all the details on freezing this classic meat dish!
Benefits of Freezing Liver and Bacon
Freezing cooked liver and bacon offers several advantages
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Preserves freshness – Freezing stops spoilage bacteria growth so the dish retains good quality.
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It saves money to buy liver and bacon in bulk when they are on sale and freeze portions.
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Reduces waste – Freezing leftovers prevents having to throw out uneaten portions.
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Provides convenience – Frozen liver and bacon is ready to thaw and eat whenever you want a quick meal.
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Allows meal planning – Stock your freezer so you always have components for planned meals.
With proper handling, freezing can extend the shelf life of cooked liver and bacon by several months.
How to Prep Liver and Bacon for the Freezer
To freeze liver and bacon correctly:
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Make sure the dish is completely cooled after cooking.
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Portion into meal-size amounts in freezer-safe containers.
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Pack tightly to remove air pockets.
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Top with broth or gravy to seal out freezer burn.
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Ensure containers have airtight lids.
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Label each container with contents and freeze date.
Proper prep before freezing is key to maintaining quality.
Recommended Packaging for Frozen Liver and Bacon
The best packaging options for cooked frozen liver and bacon include:
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Rigid plastic freezer-safe containers
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Heavy-duty freezer bags
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Vacuum seal bags
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Aluminum foil or plastic freezer wrap
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Waxed paper between layers
Avoid regular plastic bags and plastic wraps that become brittle in the freezer. Choose packaging designed to prevent freezer burn.
Proper Freezer Storage Times and Temperatures
For safety and optimal quality, keep frozen liver and bacon:
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At 0°F or colder
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For no more than 2-3 months
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Inconsistent freezing leads to texture and flavor changes.
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Monitor your freezer temp to ensure proper storage.
Storing at the right temp and not exceeding recommended times preserves freshness and quality.
Thawing and Reheating Liver and Bacon Safely
Always thaw frozen liver and bacon safely in the refrigerator overnight before reheating.
To reheat fully thawed liver and bacon:
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Use the stove, oven or microwave.
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Heat thoroughly to 165°F internal temperature.
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Bring gravy or sauce to a boil when reheating.
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Don’t refreeze thawed or reheated liver and bacon.
Proper thawing and reheating prevents bacteria growth and potential foodborne illness.
Maintaining Quality and Flavor of Frozen Liver and Bacon
To maintain the best quality and flavor:
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Freeze fresh liver and bacon within 1-2 days of cooking.
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Portion into meal sizes to avoid repeated thaw and refreeze.
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Use only airtight, moisture-proof packaging.
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Prevent freezer burn by minimizing exposure to air.
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Use thawed liver and bacon within 3-4 days.
Following these guidelines will help retain the texture, moisture and flavor of your frozen liver and bacon.
Tips for Using Frozen Liver and Bacon
Frozen liver and bacon can be used in many dishes. Some preparation tips:
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Thaw overnight in the refrigerator before using.
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Chop or slice liver and bacon while still partially frozen if using in dishes like casseroles or soups.
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Saute thawed liver and bacon with aromatics like onions or garlic to boost flavor.
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Add extra broth, wine or sauce when reheating if the dish seems dry.
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Boost flavor with bold spices and herbs like thyme, sage, mustard or chili powder.
With proper handling, frozen liver and bacon can be an asset in all types of delicious recipes!
Answering Common Questions about Freezing Liver and Bacon
Freezing liver and bacon may seem confusing if you’ve never done it before. Here are answers to some frequently asked questions:
How do you thaw frozen liver and bacon safely? Thaw in the refrigerator overnight, allowing at least 12 hours for a large container. You can speed up thawing by submerging the sealed container in cold water, changing the water every 30 minutes until thawed.
Can you freeze cooked liver and bacon without gravy or sauce? Yes, but the liver may discolor and dry out. Adding some broth, wine or sauce helps maintain moisture and quality.
Is it safe to refreeze thawed cooked liver and bacon? No. Refreezing thawed meat is not recommended as it can increase the risk of bacterial contamination. Only refreeze if the liver and bacon remains completely frozen.
What happens if you freeze liver and bacon too long? Flavor, juiciness and texture quality start to decline after 2-3 months due to freezer burn and oxidation. It’s still safe to eat, but the quality degrades over time.
Should cooked liver and bacon be frozen uncooked? No, only freeze fully cooked liver and bacon. Freezing uncooked pork runs the risk of improper thawing and cooking later.
We hope these common questions provide more insight into successfully freezing liver and bacon!
The Takeaway on Freezing Liver and Bacon
Freezing cooked liver and bacon can provide convenience, cost savings and less food waste. With proper preparation, packaging, freezer storage and thawing techniques, frozen liver and bacon can retain quality and flavor for use in meals even months later.
Remember to start with fully cooked liver and bacon, portion for individual meals, use airtight freezer packaging, monitor freezer temps, thaw safely in the fridge, and avoid refreezing thawed meat. Following this complete freezing guide will allow you to enjoy delicious frozen liver and bacon safely when you’re ready to eat it.
Cook times for slow cooker, Multi cooker, oven and stove top
- To cook on the stove, cover the pan with a lid and cook the liver slowly over the lowest heat setting for two hours, or until it is soft.
- To cook in the oven, put everything in a casserole dish that can go in the oven and set the temperature to 300 F (150 C). Cook for about 2 hours and 30 minutes.
- Putting everything in the slow cooker and setting it to low for 5 to 6 hours will make it cook.
- To make this recipe in a Multi cooker or Instantpot, set it to the browning setting and sauté as directed above. Then, add the broth mixture and mix it in. Select MEDIUM Pressure and cook for 35 Minutes. Release the steam and serve!.
7. When ready, serve hot with some lovely mashed potatoes and steamed vegetables!
Please let us know what you thought of our recipe for Old Fashioned Liver, Bacon, and Onions. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!.
Old Fashioned Slow Cooked Liver, Bacon and OnionsYield:
Old Fashioned Slow Cooked Liver, Bacon and Onions. The liver is cooked in a tasty onion gravy with bacon added for extra flavor. You can use a stove top, slow cooker, oven, pressure cooker, multi cooker, or Instantpot to make this dish.
- 1 lb (500 g) of sliced lamb or pig liver
- ½ lb or 250 g Bacon, chopped
- 2 Medium Onions, sliced
- 3 Cloves garlic
- 1 cup, or 70 grams, of mushrooms, cut up into small pieces
- 1 Tablespoon Tomato Puree
- ½ Cup Flour
- 1 Pint Beef Stock
- Salt and Pepper to taste
- 1 teaspoon of any fresh or dried herbs you like, like oregano or thyme
- Wash and slice the liver in to bite size pieces.
- Put the flour in a large bowl and season it with salt and pepper. Then add the liver and use your hands to coat each piece with flour. When it’s done, put 3 tablespoons of flour in a cup and add a little cold water to make a paste. We will use this to thicken the gravy later. Set aside.
- Chop the bacon and slice the onions, mince garlic etc. and over a medium heat, fry off bacon until cooked. Place the cooked bacon on a plate using a slotted spoon. Leave the bacon fat in the pan.
- Increase the heat in the pan and add the liver slices. With care, turn them over until all sides are brown, then take them out and put them on a plate.
- Add the sliced onions, garlic and mushrooms to the pan. If there isn’t much fat left over after cooking the liver, you might need to add a drop of olive oil. Gently cook until the onions are soft. If using herbs, add them now.
- Bring the bacon and liver back to the pan with the mushrooms and onions. Then add the tomato puree and beef stock. Add the flour water cup that you made earlier and mix everything together slowly.
- To cook on the stove, cover the pan with a lid and cook the liver slowly over the lowest heat setting for two hours, or until it is soft.
- To cook in the oven, put everything in a casserole dish that can go in the oven and set the temperature to 300 F (150 C). Cook for about 2 hours and 30 minutes.
- Putting everything in the slow cooker and setting it to low for 5 to 6 hours will make it cook.
- To make this recipe in a Multi cooker or Instantpot, set it to the browning setting and sauté as directed above. Then, add the broth mixture and mix it in. Select MEDIUM Pressure and cook for 35 Minutes. Release the steam and serve!.
- Serve hot with mashed potatoes and steamed vegetables when it’s done!
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