Yields:
12 Servings
Difficulty: Medium
Prep Time: 45 Mins
Cook Time:
2 Hr
Total Time:
2 Hr 45 Mins
Ingredients
Adjust Servings
Instructions
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Place chicken livers in a small sauce pan and cover with water. Boil over medium-high heat until livers are done. Set aside to cool. When cooled, chop the livers.
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Brown chopped bacon in olive oil. Use a large skillet on medium-high. Once the bacon is browned, remove the bacon from the pan.
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Add the onion, bell pepper, diced celery, and garlic and saute until soft.
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Remove the vegetables from the pan and set aside.
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Add the pork and beef to the pan and season with 1/2 of the Tony's.
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When the meat is browned, stir in the chopped livers, the vegetables, and the bacon. Cook for an additional 10 minutes.
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Add riced cauliflower and remaining Tony's to the skillet and stir in Worcestershire. Cook until cauliflower is soft like rice - approximately 30-45 min.
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Stir in the green onions just prior to serving.
Notes
When I make this recipe, I change the servings to 24 (doubling the recipe) because this dish is so time intensive. It's also easier to purchase and work with full pounds of meat. I pull half of the meat and vegetable mixture from Step 6 and put it into a freezer bag to be used another day. This mixture freezes wonderfully and is perfect for a 40 oz bag of riced cauliflower! Easy meal for later.