Put the liver, shoulder, heart, onion and milk-soaked and well-squeezed bread rolls through a meat grinder or chopper. Peel the potatoes, grate them and mix them into the meat dough together with flour, eggs, salt, pepper, marjoram and parsley. Line a baking dish with the soaked, well-drained pork net, fill in the liver mixture, finish with slices of bacon and fold the net ends over each other. Bake in a preheated oven at 180 °C for about 1 hour. Serve with mashed potatoes and peas tossed in butter.
Preparation Tip:
In many areas of Tyrol, it is customary to serve the sliced oven-baked liver in hot noodle soup.
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