German Liver-Sausage Roll
|Beef liver||1⁄2 Pound|
|Pork sausage||1⁄2 Pound|
|Dry bread slice||4 , ground|
Boil liver until tender; drain.
Grind liver and onion together.
Simmer sausage, bay leaf and seasonings, adding a little water.
Strain and reserve juice.
Add bread crumbs to juice; heat and add liver and sausage.
Roll in waxed paper and chill thoroughly.
Cut in 1/4 inch slices.
Serve on crackers.