Liver sausage bologna loaf

Yield: 6 Servings

Measure 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

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.

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