Liver sausage bologna loaf
- Course: Sandwiches Bakery Loaf
- Yield:
Liver sausage bologna loaf ingredients
- -Sue Woodward
- CULINARY ARTS INSTITUTE CKBK
- 2⁄3 lb Bologna
- 2 T Chili sauce
- 4 T Mayonnaise
- 1 T Lemon juice
- 2⁄3 lb Liver sausage
- 3 T dill pickle, minced
- 4 T Celery, chopped
- 2 t Onion Juice
- 1 T worchestershire sause
- 1 Loaf unsliced bread
- 3 T butter
- 3 sli Bologna
- 3 sli Liver sausage
- Tomato wedges
- Stuffed olives
Cooking Liver sausage bologna loaf
1. Put bologna through food chopper; add chili sauce, 2 tbsp mayonnaise, and lemon juice; mix to a smooth paste.
2. Mash live sausage; add pickle, celery, onion juice, worcestershire sauce, and remaining mayonnaise; mix to a smooth paste.
3. Cut crust from bread, slice in 3 lengthwise slices.
4. Place one slice on baking sheet and spread with bologna paste; top with second slice of bread; spread with liver sausage paste.
5. Top with remaining slice of bread.
6. Spread entire loaf with butter.
7. Arrange alternate slices of sausage/bologna on top. Bakei in moderate oven (350°F) 30 mins.
8. Garnishi with tomatoes and stuffed olives.
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