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