Liver And Sausage Rolk
|Beef liver slices||4 (1/4-inch thick, about 7x3 inches)|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Clove (5 gm), thin slice|
|Canned chicken rice soup||10 Ounce (1 can)|
Cut each slice of liver in half to make 8 pieces.
Sprinkle with salt, pepper, nutmeg and thyme.
Place an uncooked sausage on each slice; roll up, then wrap a bacon slice around the roll and secure with a toothpick.
Dredge the rolls with flour.
Heat the butter and lightly brown the rolls, turning several times.
Add all remaining ingredients and cover closely; turn heat low and simmer slowly for 20 minutes.
If necessary add a little hot water to the mixture.