Liver And Bacon Rolls Recipe
Ingredients
| 4 thin slices liver, trimmed | ||
| Boiling water | ||
| 1/4 pound pork sausage | ||
| Soft bread crumbs | 1 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Celery salt | 1/4 Teaspoon | |
| Bacon slices | 4 | |
Directions
1. Cover the liver slices with boiling water and leave one minute. Drain.
2. Break the sausage into small pieces and brown in a skillet. Add the remaining ingredients except the bacon.
3. Place a spoonful of the mixture on each liver slice and roll up. Wrap a slice of bacon around each and fasten with a toothpick.
4. Preheat oven to moderate (375° F.).
5. Place the rolls in a baking dish and add hot water to the depth of one-quarter inch. Cover and bake thirty minutes. Remove the cover during the last ten minutes to brown the bacon and evaporate any remaining water.
2. Break the sausage into small pieces and brown in a skillet. Add the remaining ingredients except the bacon.
3. Place a spoonful of the mixture on each liver slice and roll up. Wrap a slice of bacon around each and fasten with a toothpick.
4. Preheat oven to moderate (375° F.).
5. Place the rolls in a baking dish and add hot water to the depth of one-quarter inch. Cover and bake thirty minutes. Remove the cover during the last ten minutes to brown the bacon and evaporate any remaining water.
Chef
