Rinse the liver with cold water and pat dry. Peel the onion and cut it into rings. Rinse the sage leaves and pat dry. Season the liver with salt and pepper and sprinkle it finely with flour.
Immediately fry in the hot oil for about 1.5 minutes on each side. Then fry the onion in the frying fat and add the sage leaves. Deglaze with the balsamic vinegar and wine. Place the liver on top of the onions and braise for 5 minutes.
Serve with mashed potatoes.
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