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WGN Morning News’ Robin Baumgarten is trying her hand at cooking — AGAIN — and whips up a retro recipe for Liver Sausage Pineapple. Enjoy!

Directions

Mix 1 pound liver sausage with 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1/4 cup mayonaise.

Shape around a jelly glass.

Soften 2 teaspoons unflavored gelatine in 2 tablespoons cold water, dissolve over hot water; add 1 cup mayonnaise; chill.

Frost “pineapple,” score; stud with sliced stuffed olives. Top with real pineapple top.