ISO: Looking for lost breakfast liver sausage recipe.

I'm looking for a "liver sausage" recipe my "mostly" German grandmother from Kansas took to the grave with her. I loved it as a child; it used tongue, heart, liver and roast. I think it was beef, slight chance it was pork. Anyway, I believe she boiled it all first, ground it, added the seasoning (what I liked the most) and put it in jars and froze it. She took it out the night before and just heated it up loose in a pan in the morning, kind of wet. We tossed some Baco-bits on it or sometimes real chopped bacon. This sausage really stuck with us throughout the day if you catch my meaning. We would taste it on and off all day. I would love to find it or something close. My grandmother lived in Oberlin Kansas; I'm sure someone around there has it. I'm calling the church she attended soon if I do not have luck soon.

Thanks for any help. I'm going to use elk instead of beef by the way.