Pork Liver with Chorizo Sauce

Halve the onion and cut into fine wedges. Skin the chorizo and cut into cubes of approx. 0.5 cm. Slice the garlic finely. Tie the thyme sprigs tightly together with kitchen twine.

Cut the liver into 8 slices and season with pepper on both sides. In a large, deep pan, heat the oil over high heat and sear the liver in portions for approx. 1 minute on each side. Remove and set aside on a plate.

Reduce the heat to medium. Add the chorizo cubes to the frying fat and roast for 1 minute, stirring frequently. Add the onion wedges and the bundle of thyme. Further reduce the heat and sauté everything for approx. 4 minutes. Add the garlic and roast for another 2 minutes, stirring regularly.