I'm planning to give the Len Poli bologna recipe a shot. The recipe calls for 3 lbs. beef, 2 lbs. pork and 1/4 lb. liver. It says that if you don't want to use the liver, replace it with bacon. My question is, does anybody know the purpose of the small amount of liver in the recipe? My (possibly cynical) guess was that it's there to give it a familiar, more similar to commercial taste. The assumption being that the average commercial bologna is just assorted parts shoveled through the grinder which would likely mean some organ meat in the mix. I have absolutely nothing to base that on other than I can't come up with a reason for the liver in the recipe.