Paul winfield's champagne sausage patties

4 Servings

Ingredients

Quantity Ingredient
¾ pounds Trimmed beef
1¼ pounds Fatty pork
2 Cloves garlic
½ Onion
½ teaspoon Dried marjoram
¾ teaspoon Paprika
¼ teaspoon Ground cloves
2 teaspoons Salt
½ teaspoon Pepper
1 tablespoon Ground sage; or
5 Fresh sage leaves; chopped
¼ cup Pecans; chopped
½ cup Champagne

Directions

Grind all ingredients except champagne together, mixing thoroughly. Mix in champagne. Refrigerate for 1 hour. Form patties and refrigerate uncovered on rack for 12 to 24 hours to dry. Fry like other sausages.

Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 7, 1998

Related recipes