Ingredients
- 12 piec
- 8 onions
- 1 green pepper
- 450 gr beef liver
- 260 gr pepper (red)
- 120 ml catsup
- 60 ml vinegar
- 45 ml molasses
- 45 ml mustard
- 30 ml worcestershire sauce
- 6 slices bacon (sliced)
Combine first 5 ingredients in a small saucepan; simmer over low heat 3 minutes. Set aside. Cut liver into bacon-size strips. Lay a liver strip on each bacon slice. Alternate vegetables and meat on skewers, lacing meat accordian style. Brush with sauce, and grill 15 to 20 minutes over hot coals or until bacon is crisp and liver is cooked to desired doneness. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.
