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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Complete guide to curing, smoking, sausage making
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Complete guide to curing, smoking, sausage making
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Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet. Tear bacon in bite sized pieces. Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp. Remove onions, set aside, leaving as much grease as possible in skillet. Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour. Place liver in hot grease, cooking until brown on both sides, over medium heat. When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar. Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it). Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly. Cover, cook on low for 15-20 minutes. It should look like you have gravy.