2 lb. pork livers
2-3 lb. pork roast
2 lb. pork sausage
1 onion
5-6 c. Buckwheat flour

Cook liver and roast separate. When done, grind the liver, roast, sausage, and onion. Put all together and add 6 cups water; add salt to taste. Cook 1/2 hour on low heat, stirring occasionally. Turn heat off and add Buckwheat flour, a little at a time, stirring and adding flour until stiff. Place in ungreased pans to cool.

To serve, slice thin and fry. Excellent served on bread with dark Karo syrup.