Step 1

Chop onion and bacon, fry in vegetable oil. Add the wine, brandy, sugar and simmer for 10 minutes. Then strain and let drain.

Step 2

Place the cleaned liver in the blender bowl, add salt, pepper, eggs, strained liquid and cooled melted butter. Blend until smooth.

Step 3

Pour the mixture into a mold and bake at 90 degrees for 1.5 hours. Once cooled, send it to the refrigerator for a couple hours.

Step 4

Prepare the pepper marmalade. Beat all the peppers with vinegar in a blender, place in the refrigerator overnight.

Step 5

Then pour into a saucepan, add salt and the sugar/pectin mixture. Stir and simmer for 10 minutes. Then let cool.

Step 6

Serve the liver mousse with pepper marmalade and toasted bacon.