Italian Chicken Livers

• 1 lb chicken liver
• 1 lb sweet Italian sausage
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 1 medium onion, minced
• 1/2 lb sliced mushrooms
• 1 tablespoon fresh sage leaf, slivered
• 1 cup dry marsala wine

1. Rinse & drain Livers in colander. Put flour (crushed pork rinds may be used for Low Carb alternative). Salt & pepper in Ziploc bag. Add the livers in batches & shake until covered. Place on baking sheet in single layers. Slice garlic (if needed, I used dried minced),mince onion & mushrooms.
2. In large pan, cook the sausages (remove casings first!) brown evenly. Remove from pan, Reserve.
3. Add the livers to the same pan in batches. Do not crowd or they'll stick together! Cook till crisp & remove to plate. Reserve.
4. Add the garlic, stir a couple of times, add onion. Cook, stirring frequently, till the onions are translucent. Add the mushrooms & sage, ( I used dried crumpled leaf sage). Continue to stir til the mushrooms are tender (if fresh, I used canned.)Add the Marsala & stir, scraping up any browned bits. Simmer a couple of minutes, add the livers & sausage. Simmer for 3-4 minute longer & serve.

chicken, sweet italian sausage, flour, salt, pepper, olive oil, garlic, onion, mushrooms, sage leaf, marsala wine

Taken from www.food.com/recipe/italian-chicken-livers-276809 (may not work)