Gillan's Liver Bologna
Yield
8 servingsPrep
30 minCook
120 minReady
160 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef liver
|
|
| 8 | pounds |
potatoes
sliced |
|
| ¼ | slab |
bacon
|
*
|
| ¼ | cup |
salt
|
|
| 2 ½ | cups |
graham flour
|
* |
| ½ | cup |
buttermilk
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef liver
|
|
| 3.6 | kg |
potatoes
sliced |
|
| 0.3 | slab |
bacon
|
*
|
| 59 | ml |
salt
|
|
| 591 | ml |
graham flour
|
* |
| 118 | ml |
buttermilk
|
|
| 532 | ml |
all-purpose flour
|
|
Directions
Make bags out of flour sacks.
This recipe will fit into four 6 x 12 inch bags.
Grind liver with potatoes, using a medium blade.
Cut bacon into little pieces.
Mix meats, potatoes and other ingredients in a very large bowl.
When evenly combined, pack mixture into damp bags.
Tie shut.
Boil bags in water to cover for two hours.
Tie shut.
Remove from water and cool.
Store in refrigerator.
To use, cut bag off meat, slice meat and serve.
