Italian Braised Liver
|Unsifted all purpose flour||3 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Seasoned pepper||1⁄4 Teaspoon|
|Beef liver||2 Pound, unsliced|
|Salad oil||2 Tablespoon|
|Sweet italian sausage links||1 Pound, cut in 1/2 inch pieces|
|Pizza flavored catsup||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Onions||3 Medium, sliced|
|Green peppers||2 Medium, seeded and sliced|
In small bowl, combine flour, seasoned salt and seasoned pepper.
Coat liver with mixture.
In hot salad oil, saute sausage until brown; add liver and brown on both sides.
In medium bowl, blend catsup, sherry, worcestershire sauce and water; pour over meat in skillet.
Add onions and peppers.
Cover; simmer 50 minutes or until liver is tender, basting occasionally.
Spoon off all surface fat from gravy.
Arrange meats on heated platter; serve liver sliced thin toppedwith gravy.