Liver Cakes

These liver cakes are Pennsylvania Dutch comfort food at its most honest. Ground beef liver mixed with a beaten egg, minced onion, flour, salt, and pepper, shaped into round patties, then wrapped in bacon and fried in a hot skillet until the bacon crisps and the cakes cook through.

The bacon does double duty. It bastes the liver cakes in rendered fat as they fry and adds a smoky, salty crust that tempers the mineral intensity of the liver. Pin each bacon slice with a toothpick so it stays tight during cooking.

Ground liver has a softer texture than sliced, so the cakes are tender inside with a firm, bacon-wrapped exterior. Fry them well done, as liver benefits from thorough cooking in this format.

Pro Tips

• Ask your butcher to grind the liver, or pulse it in a food processor until it reaches a smooth, paste-like consistency. Chunks won’t hold together in a patty.
• Use a well-beaten egg. It’s the primary binder, and a poorly beaten egg leaves weak spots in the cake.
• Fry over medium-high heat so the bacon crisps without burning before the liver cooks through. If the heat is too high, the bacon chars while the center stays raw.
• Secure the bacon tightly with toothpicks. Loose bacon unravels in the skillet and doesn’t wrap evenly.

Variations

• Gravy topper: Serve with brown onion gravy ladled over the top for a more saucy, pub-style dish.
• Calf liver version: Use ground calf liver for a milder, less mineral taste that’s friendlier for liver newcomers.
• Herb addition: Mix in a tablespoon of fresh chopped parsley or sage into the liver mixture for a brighter, more aromatic cake.