Liver Sausage

• ½ lb liver
• ¼ lb dry breadcrumbs
• 2 or more rashers of

Put the breadcrumbs to soak in the stock. Remove the veins and sinews from the liver and cut it into small pieces. Take the rind off the bacon and put it together with the pieces of liver twice through the mincer. Take the breadcrumbs out of the stock, strain them over a sieve, and mix them with the minced liver and bacon. Crush the garlic with a little salt and add it with the thyme and sage a