| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Veal or pork stew meat |
|
|
cut into 1-in pieces |
| 1/2 |
lb |
Chicken livers, Chicken livers =OR=- |
| 2 |
T |
Dried sage |
| 2 |
T |
Minced garlic |
| 1/4 |
c |
Drained capers |
| 1/4 |
t |
Ground black pepper |
| 1/2 |
c |
Dry white wine |
| 1/2 |
lb |
Bacon, coarsely diced |
| 4 |
|
Feet of sausage casing |
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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