2 medium onions, sliced
3 tablespoons margarine
1 tablespoon oil
1 pound chicken livers
1 pound beef liver
4 eggs, hard boiled
1/2 raw onion
Salt and pepper to taste
Sauté onions in margarine and oil till brown. Add chicken livers (adding a little water if needed) until cooked and remove. Add beef liver and continue cooking. Grind with remaining ingredients.
Tips: For tastiest results use fresh, kosher liver. Defrosted frozen liver exudes moisture, making the finished product dry. Refrigerate cooked ingredients before grinding. Grinding warm may make it turn sour.