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Calf's liver sausages
  • 3/4 pound of fat bacon
  • 1 pound of calf's liver
  • 1/2 pound of bread crumbs
  • 3 eggs
  • 1 bay leaf
  • 1/4 teaspoonful of thyme
  • 1/4 teaspoonful of grated lemon peel
  • 1/4 teaspoonful of nutmeg
  • 1 teaspoonful of salt
  • 1 teaspoonful of parsley
  • 1/4 teaspoonful of pepper
Use 3/4 pound of fat bacon, 1 pound of calf's liver, 1/2 pound of bread crumbs, 3 eggs, 1 bay leaf, 1/4 teaspoonful of thyme, 1/4 teaspoonful of grated lemon peel, 1/4 teaspoonful of nutmeg, 1 teaspoonful of salt, 1 teaspoonful of parsley, 1/4 teaspoonful of pepper. Mince the bacon and liver finely, then add the remaining ingredients and incorporate through and through. Beat the eggs thoroughly, then moisten the mixture with them and encase it in the skins; fry them with a little butter or lard in the pan, of a nice rich brown, pricking the skins with a fork to prevent their bursting. Serve on toast or with mashed potatoes.
Submitted by Cassyjean - Torrington, CT Sep 22, 2009
15 min 30 min 45 min
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