Polish Grilled Liver with Onion and Apple

Introduction

Experience the rich flavors of Polish cuisine with this Grilled Liver with Onion and Apple recipe. Cooking on the Arteflame grill gives the liver a beautifully seared exterior while keeping it tender and juicy. The combination of sweet apples and caramelized onions balances the hearty liver, making this dish a flavorful delight. Using the Arteflame grill ensures even cooking while enhancing the dish’s natural flavors. Follow these steps to create a meal that is both traditional and delicious.

Ingredients

• 1 lb beef or chicken liver, sliced
• 2 large onions, sliced
• 1 large apple, thinly sliced
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• 1 tbsp balsamic vinegar

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood on top of the soaked napkins and light them.
3. Let the fire heat up for about 20 minutes until the center grill grate reaches 1,000°F.

Step 2: Sear the liver

1. Place liver slices on the center grill grate for 30 seconds per side to sear and lock in juices.
2. Move the seared liver to the flat-top griddle closer to the outer edge to continue cooking.
3. Cook until the liver reaches an internal temperature of 15°F below the desired doneness.

Step 3: Grill the onions and apples

1. Melt 2 tbsp of butter on the flat-top griddle.
2. Add sliced onions and cook until caramelized (about 5 minutes).
3. Add the apple slices and cook for another 3 minutes until soft.

Step 4: Combine ingredients

1. Move the liver closer to the grilled onions and apples.
2. Mix in the chopped parsley and drizzle with balsamic vinegar.
3. Cook for 1-2 more minutes to let flavors meld together.

Step 5: Serve and enjoy

1. Remove the liver when it’s 15°F below the final desired temperature.
2. Plate with the grilled onions and apples, then serve hot.

Tips

• Use fresh liver for the best taste and texture.
• Let the liver rest after grilling for at least 5 minutes to redistribute juices.
• Grill the onions and apples near the center of the flat top for optimal caramelization.
• Add a splash of balsamic vinegar for extra depth of flavor.
• Use butter instead of oil for a rich, savory taste.

Variations

1. Spicy Polish Liver: Add 1/2 tsp cayenne pepper for a spicy kick.
2. Garlic-Infused Liver: Grill crushed garlic cloves with onions for an aromatic twist.
3. Herb-Seasoned Liver: Add thyme and rosemary for an herbal aroma.
4. Peppery Liver: Increase the black pepper and add red pepper flakes for extra heat.
5. Sweet and Savory Liver: Add a drizzle of honey over the grilled apples for a touch of sweetness.

Best pairings

• Mashed potatoes with butter
• Grilled rye bread
• Pickled cucumbers
• Light beer or dry red wine
• Grilled cabbage with mustard dressing

Conclusion

Cooking Polish Grilled Liver with Onion and Apple on the Arteflame grill brings out its deep, rich flavors while keeping it juicy and tender. The perfect balance of caramelized apples, onions, and perfectly seared liver makes this an ideal dish for traditional food lovers. With the ease of using the Arteflame grill, grilling this dish becomes effortless and rewarding.