| 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 |
| 4 |
tb |
Chopped fresh sage; -=OR=- Dried sage |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Drained capers |
| 1/4 |
ts |
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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