Liver-Onion Hot Pot Recipe
Ingredients
| Beef liver | 1/2 pound | |
| Flour | 1/4 Cup (16 tbs), seasoned | |
| Sausages | 1/2 pound | |
| 1-2 tablespoons bacon drippings | ||
| 1 1/2 cups consomme or tomato juice | ||
| Bay leaf | 1 | |
| Potatoes | 4 Medium, peeled | |
| Onions | 2 , sliced | |
| 1/4 cup flour, Salt and pepper to taste | ||
| Worcestershire sauce | 1/4 Teaspoon | |
| Bread crumbs | 2 Tablespoon, buttered | |
Directions
Dip liver in seasoned flour.
Fry liver and sausages together in bacon drippings until lightly cooked; remove from pan.
Put consomme and bay leaf in pan; stir to dissolve brown bits.
Cut liver and sausage into 1-inch pieces.
Grease 1-quart baking dish, and add alternate layers of potatoes, onions, liver and sausage, ending with potatoes.
Between layers, sprinkle 1/4 cup flour, salt, pepper and Worcestershire sauce.
Pour in consomme, and sprinkle top with buttered crumbs.
Cover, and bake at 350°F. 30 minutes.
Uncover, and continue baking 30-40 minutes.
Fry liver and sausages together in bacon drippings until lightly cooked; remove from pan.
Put consomme and bay leaf in pan; stir to dissolve brown bits.
Cut liver and sausage into 1-inch pieces.
Grease 1-quart baking dish, and add alternate layers of potatoes, onions, liver and sausage, ending with potatoes.
Between layers, sprinkle 1/4 cup flour, salt, pepper and Worcestershire sauce.
Pour in consomme, and sprinkle top with buttered crumbs.
Cover, and bake at 350°F. 30 minutes.
Uncover, and continue baking 30-40 minutes.
Chef
