Liver sausage bologna loaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| ⅔ | pounds | Bologna |
| 2 | tablespoons | Chili sauce |
| 4 | tablespoons | Mayonnaise |
| 1 | tablespoon | Lemon juice |
| ⅔ | pounds | Liver sausage |
| 3 | tablespoons | Dill pickle; minced |
| 4 | tablespoons | Celery; chopped |
| 2 | teaspoons | Onion juice |
| 1 | tablespoon | Worcestershire sauce |
| 1 | Loaf unsliced bread | |
| 3 | tablespoons | Butter |
| 3 | slices | Bologna |
| 3 | slices | Liver sausage |
| Tomato wedges | ||
| Stuffed olives | ||
Directions
CULINARY ARTS INSTITUTE CKBK
Put bologna through food chopper; add chili sauce, 2 tbsp mayonnaise, and lemon juice; mix to a smooth paste. Mash live sausage; add pickle, celery, onion juice, Worcestershire sauce, and remaining mayonnaise; mix to a smooth paste. Cut crust from bread, slice in 3 lengthwise slices. Place one slice on baking sheet and spread with bologna paste; top with second slice of bread; spread with liver sausage paste. Top with remaining slice of bread. Spread entire loaf with butter. Arrange alternate slices of sausage/bologna on top. Bake in moderate oven (350~) 30 mins. Garnish with tomatoes and stuffed olives.