1 lb. bulk pork sausage (try sage)

1 lb. chicken livers, finely chopped

1 c. chopped onions

½ c. chopped celery

½ c. chopped green bell pepper

4 c. hot cooked rice

¼ c. chopped fresh parsley leaves

salt and freshly ground pepper

Directions:

Cook the sausage and livers in a large skillet until browned.

Add the vegetables and sauté until soft.

Gently fold in rice and parsley.

Season with salt and pepper.