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Chicken liver & chorizo open sandwich

Chicken liver & chorizo open sandwich

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving


  • 25g butter
  • 1 shallot , finely chopped
  • 2 garlic cloves , 1 crushed, 1 squashed
  • 200g chorizo , skin removed, sliced
  • 4 thick slices of bread
  • 1 tbsp olive oil , plus extra for drizzling (optional)
  • 300g chicken liver , trimmed of any sinew or tubes
  • good splash of dry sherry (Fino works well)
  • 4 tbsp double cream
  • small handful of parsley , chopped


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2013

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A star rating of 4.8 out of 5.4 ratings

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