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Message: <blockquote data-quote="Apres" data-source="post: 103307" data-attributes="member: 846"><p>I have a bunch of beef liver with more on the way. I get it free from friends and family who order 1/4 beef and don't want it. I don't really care for your standard liver and onions. I usually just slice it thin soak it with some Worcestershire and douse it with strongly flavored seasonings/rubs and fry it in bacon grease, lard, or beef tallow. I am going to try pate' or braunschweiger next. Has anyone made a bbq'd liver or offal sausage? Lets hear some recipe ideas.</p></blockquote><p></p>

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