Liver-sage sausage

Yield: 6 Servings

Measure 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 \N Feet of sausage casing

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.

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