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