Ingredients:

Cubed bread crumbs
1 lb sweet Italian sausage (remove casing)
8 oz chicken livers
1 medium red onion chopped
3 celery stalks chopped
4 sage leaves chopped
1 tsp rosemary chopped
1/4 cup parsley chopped
1 cup parmesan cheese
1/2 cup golden raisins
2 large eggs
3/4 pot of vegetable broth

Preparation:

Saute sausages in skillet for about 5 minutes until no longer pink. Break up into smaller pieces.

Add chicken livers to skillet and saute until until no longer pink. Stir and break up into smaller pieces.

In a large bowl, mix bread crumbs, sausage, and chicken livers.

In same skillet with juices from the meat, saute onions, celery, herbs and parsley.

Add cooked vegetables and herbs to the bowl with bread crumbs. Mix all ingredients together and add raisins.

In a small skillet whisk two eggs and transfer everything to large stock pot. Add vegetable broth to coat bread crumbs.

Cook everything in covered stock pot over low heat for 15 minutes.