Lechon Sauce (Liver Sauce)


150 gm chicken livers
100 gm onions
2 tbsp crushed garlic
1 tbsp of butter
1/4 tsp dried Thyme
160 ml vinegar
160 ml sugar
160 ml breadcrumbs
480 ml water.
60 ml oil


Dice the onions fairly finely. Place in a pan with the fat and the garlic over low heat.
When the onion/garlic mix is transparent but not caramelised at all, add the livers, thyme, salt and pepper.. Cook gently with stirring.
When the cooking is finished then homogenise the mixture in a blender and check the seasoning. Adjust to your preference.

Return the mix to the pan and add vinegar, sugar, breadcrumbs and water.
bring to the boil and simmer until the sauce thickens.