I cut the whole liver into fist-sized chunks and froze them all. Now I eat one chunk a week. Thaw for two days, get pan oiled and hot, add liver and cover with lid. Medium heat for around 8 minutes, or slightly higher heat for five. Should be slightly raw toward the center and not too tough on the outside. Best to cut it up into small bites. Fennel, cumin, turmeric and black pepper go a long way toward making it taste like sausage.