Chicken liver & chorizo open sandwich

Chicken liver & chorizo open sandwich

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 20 mins Cook: 15 mins


Serves 2
A thrifty, speedy supper for two - allow time for the Spanish sausage to add its paprika flavour to the creamy garlic and sherry sauce

Nutrition and extra info

Nutrition: per serving

  • kcal923
  • fat60g
  • saturates28g
  • carbs42g
  • sugars6g
  • fibre3g
  • protein52g
  • salt3g
Save to My Good Food
Please sign in or register to save recipes.


  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic clove, 1 crushed, 1 squashed
  • 200g chorizo, skin removed, sliced



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 4 thick slices bread
  • 1 tbsp olive oil, plus extra for drizzling (optional)

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g chicken liver, trimmed of any sinew or tubes
  • good splash of dry sherry (Fino works well)
  • 4 tbsp double cream
  • small handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Melt the butter in a frying pan. When sizzling, add the shallot and the crushed garlic, and stir around the pan for 1-2 mins to soften. Add the chorizo and cook for 4 mins over a medium heat to release some of the oils.

  2. Meanwhile, heat a griddle pan until hot. Drizzle the slices of bread with the olive oil and rub the squashed garlic all over the surface. Put on the griddle pan and cook for 1 min each side until nicely charred with lines.

  3. Turn up the heat under the chorizo pan, add the chicken livers and sear for 1 min. Add the Sherry, bubble for 1 min more, add the cream and parsley, then season well. Put 2 slices of bread on each plate, top with the chicken liver mixture and a drizzle of oil, if you like.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

suzlovescake's picture

Delicious! Great way to use chicken livers.

suzlovescake's picture

This was my first time cooking chicken livers and this recipe turned out great. The only change I made was to reduce the chorizo by half and used a small white onion instead of a shallot as this was what I had available in the fridge. Will definitely be making this again.

eleanormayo's picture

I also used creme fraiche and loved this. I made it in a last ditch attempt to convince my flatmate that she likes chicken livers, however, even with the addition of all the lovely chorizo, she was still not convinced. I would recommend this dish if you do though!

alex9640's picture

We used creme fraiche instead of cream. It sends the bread a little soggy, but if you don't mind that the flavours are awesome. Quick, easy and tasty.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.