Pork Liver Kabob, Swiss Style, With Celery Sauce

• 1 lb white onion
• salt water
• 1 lb sliced bacon, halved crosswise
• 2 lbs pork liver, in one piece
• 14 cup flour
• 1 teaspoon crumbled sage
• 1 teaspoon paprika
• 1 12 cups rice

1. Peel onions and leave whole; cook in salted water until just tender, about 15 to 20 minutes.
2. Drain onions; set aside.
3. Fry bacon slices in a large skillet until they begin to curl; drain on paper towels, keeping bacon fat in the skillet.
4. Remove fine, outer membranous skin from liver; cut into 1-inch cubes.
5. Toss cubes in a mixture of flour, sage and paprika.
6. Saute liver quickly, a few cubes at a time, in bacon fat remaining in the skillet.
7. Wrap each cube with bacon slice.
8. Cut cooked onions in half lengthwise; arrange liver cubes alternately with onion halves on skewers.
9. Broil 6 inches from heat to crisp bacon and brown onions, turning frequently to cook kabobs evenly.
10. Meanwhile, cook rice accordin to package directions.
11. Place kabobs on a bed of cooked rice; serve with celery sauce.

white onion, salt water, bacon, pork, flour, sage, paprika, rice

Taken from www.food.com/recipe/pork-liver-kabob-swiss-style-with-celery-sauce-455902 (may not work)