Prep the Liver: Clean and slice the liver into medium-thick pieces. Soak briefly in milk or salted water to mellow the flavor (optional but traditional). Pat dry.
Sauté the Onion: In a heavy skillet, melt the lard. Add chopped onions and cook over medium heat until soft and golden.
Add the Liver: Push onions to the side, add the liver slices, and sear for 2–3 minutes on each side until browned but not overcooked (it should stay soft inside).
Season & Simmer: Sprinkle with salt, pepper, and paprika. Stir gently, and optionally add a splash of water or stock to make it saucy. Let it simmer briefly until everything is coated and aromatic.
Serve Hot: Best enjoyed fresh and hot with fresh bread, pickles, or even mashed potatoes. Some serve it with cracklings (tepertő) or mustard on the side.
🐖 Tips:
Traditionally cooked outdoors during pig butchering days for the workers—it’s rustic and meant to warm the soul!
Bóllérmaj is also amazing served in a fresh bun as a sandwich.
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