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Liver-Sage Sausage
Ingredients:
1/2 pound veal
1/2 pound chicken liver
4 tablespoon fresh sage
2 tablespoon garlic
1/4 cup capers
1/4 quart black pepper
1/2 cup dry white wine
1/2 pound bacon
sausage
Instructions:
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. Posted to the BBQ List by "Cindi"
on Sep 20, 1998. |
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