Chicken Liver & Potato Skewers

1. 1 Soy sauce 10 ml
2. 2 Chicken liverpack 500 g ≈ $2.50 200 g
3. 3 Sour cream 15%pack 300 g ≈ $1.60 25 g
4. 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
5. 5 Potatoes≈ $2.19 per kg 180 g
6. 6 Nutmeg to taste
7. 7 Ground black pepper 1 g
8. 8 Salt 2 g
9. 9 Wheat flour 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the liver in water for 10 minutes until just tender, then cool.

2. Run the liver through a meat grinder, mix in soy sauce, half the sour³ cream, 1 egg, salt, and 1 tbsp flour.

3. Grated raw potato⁵, squeeze out excess moisture, then mix with remaining sour³ cream, nutmeg, black pepper, and flour.

4. Wet your hands, roll small alternating sausages of liver and potato⁵ mix, then thread onto skewers.

5. Arrange on a parchment-lined tray and bake at 200°C (400°F) for 25–30 minutes, flipping once, until golden.

6. Serve hot.