Barbecue Hash

• 1 hog head or 5 lb. Boston butt, with fat and skin removed
• 1 to 2 lb. liver
• 3 lb. lean ground hamburger
• 2 lb. onions
• 1 (8 oz.) jar mustard
• 2 qt. tomatoes
• 2 bottles or 28 oz. ketchup
• 1 (8 oz.) Worcestershire sauce
• 2 lb. potatoes
• 1 c. vinegar
• salt and pepper to taste
• small amount of sugar (as desired to remove "tang"; sugar is added last and only a spoonful or two)

1. Cook all meat separately; only brown hamburger.
2. Remove all fat and keep liquid.
3. (Liquid will be used to thin hash as other ingredients may make it too thick.)
4. Grind meat, tomatoes, potatoes and onions.
5. Mix all ingredients. Bring to a boil, then cook very slowly until done, stirring constantly (wooden paddle good to use for stirring).
6. Mixture easy to stick and burn.
7. Add liquid from cooked meats to thin as desired.
8. Used over rice. Will freeze.

head, lean ground hamburger, onions, mustard, tomatoes, bottles, worcestershire sauce, potatoes, vinegar, salt, amount of sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005511 (may not work)