Chopped Liver

Yussi Weisz Yussi Weisz
4.8 (4 reviews)

If there’s one quintessential heimish comfort food that spans trends and generations, it’s chopped liver. No one makes it quite like our grandma and her countertop meat grinder, but Yossi’s comes as close as you can get! Glass of cognac and platter of kichel suggested but not mandatory. Watch the video and get ready for Shabbos with Yussi.

30m 10
Easy Gluten Free Passover Meat

Contains: Egg

Episode for this recipe

1 3:34

What Are We, Chopped Liver?

Shabbos With Yussi

Yussi Weisz

Ep. 4

Jul 12, 2017

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Directions

Make the Liver

  1. Sauté onions in frying pan till golden brown.

  2. Boil eggs for 10 minutes, peel, and cool in fridge

  3. Add cut-up livers to pan and let it cook with onions for approximately 10–12 minutes. Mix every two minutes. Add spices.

  4. Mash up eggs in a mixing bowl. Add liver and mash it all together. Add salt and pepper to your taste.

Tips:

For longer-lasting chopped liver, let it chill in fridge before mixing into the eggs.

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What Cooks Are Saying

4.8 out of 5

4 global ratings

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3 Comments

Batsheva Simons •

Is it a mistake that it says 1.5 tablespoons of salt, surely it should be tea spoons! please advise?

Marlene Sabba •

I think I'm going to love this! I need a good recipe for chicken soup...I KNOW that this is where I should come to.

Revekah Kres •

This is NOT at all kosher

Esther Leah •
Reply to Revekah Kres

What is not kosher? The liver was koshered. The recipe is a standard chopped liver recipe.

D. Schiff •
Reply to Esther Leah

I’m also wondering what’s not Kosher about it? Liver is usually Kashered by broiling it within 3 days after Shechita. I’m assuming this was the case here. The rest of the ingredients, as well as the recipe as a whole seem Kosher as well.