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  • Organic, grass-fed chicken livers (soaked overnight in water with sea-salt, if desired)
  • Grass-fed, pasture-raised corned beef
  • Ghee (clarified butter)
  • ¼ Onion, peeled and sliced
  • Celtic Sea Salt®
  • Horseradish
  • Organic Cayenne or Black Pepper
  • Swiss Cheese
  • Sauerkraut
  • Bread



  1. Heat pan and add ghee.
  2. Caramelize the onion in the pan, adding a small amount of Celtic Sea Salt®.
  3. Season onions to taste with cayenne or black pepper.
  4. Push onions to one side of the pan and add the chicken livers.
  5. Cook 3-4 minutes on each side.
  6. Spread horseradish, if desired, onto a slice of bread before placing the cheese, onions, sauerkraut, and corned beef.
  7. Lightly shred the chicken livers and spread onto the second slice of bread to complete your sandwich.

~ Makes 1-2 sandwiches.

Recipe created by Carla Delangre.