Liver loaf (usda)

Yield: 24 Servings

Measure Ingredient
4¼ pounds Beef liver -- sliced
½ cup Melted fat or oil
2 Beef bouillon cubes
2 cups Hot water
2 pounds Bulk pork sausage
2 cups Dry fine breadcrumbs
8 larges Eggs -- beaten
2 tablespoons Instant minced onion
4 teaspoons Worcestershire sauce
¼ cup Lemon juice
1 tablespoon Salt
½ teaspoon Pepper
1 tablespoon Celery salt
GARNISH -----
Crisp bacon pieces

Preheat oven to 400B0 F. (hot). Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.

Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.

Grease other shallow baking pans for cooking the liver. Place the liver slices in the pans. Brush with melted fat. Brown in oven for 20 minutes. Drain. Put liver through food chopper. Dissolve bouillon cubes in hot water. Mix liver and bouillon with remaining ingredients. Press one-fourth of the mixture into each baking pan.

Pack mixture tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING: Preheat oven to 350B0 F. (moderate). Bake 45 minutes or until loaf is done in center. Garnish with bacon piece.

TO FREEZE: Complete wrapping by pulling paper up over top of food.

Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.

TO HEAT FROZEN LOAF: Preheat oven to 350B0 F. (moderate). Remove freezer wrap. Place loaf in baking pan. Bake 1¼ hours or until loaf is done in center. Garnish with crisp bacon piece.

Recipe By : Freezing Combination Main Dishes (Robinson & Fulton, 1973)

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