Liver sage sausage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Veal or pork stew meat cut into 1-in pieces |
| ½ | pounds | Chicken livers |
| 4 | tablespoons | Chopped fresh sage; -=OR=- Dried sage |
| 2 | tablespoons | Minced garlic |
| ¼ | cup | Drained capers |
| ¼ | teaspoon | Ground black pepper |
| ½ | cup | Dry white wine |
| ½ | pounds | Bacon; coarsely diced |
| 4 | Feet of sausage casing | |
Directions
IN A MIXING BOWL, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff the mixture into sausage casings, forming one long sausage or form into patties.
To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK