Pork Liver with Chorizo Sauce

Cut the red onion in half, then slice it into thin crescents. Peel the chorizo and cut it into 0.5 cm cubes. Slice the garlic finely. Tie the thyme sprigs together with kitchen string.

Cut the liver into 8 slices and season both sides with pepper. Heat the oil in a large, deep pan over high heat, then sear the liver slices for 1 minute per side. Remove them to a plate.

Reduce the heat to medium, and in the remaining fat, fry the chorizo for 1 minute, stirring frequently. Add the onion and the bunch of thyme. Further reduce the heat and sauté for 4 minutes. Then add the garlic and fry for another 2 minutes, stirring frequently.