Name: Paul Winfield's Champagne Sausage Patties
Ingredients: 3/4 lb Trimmed beef; 1 1/4 lb Fatty pork; 2 Cloves garlic; 1/2 Onion; 1/2 ts Dried marjoram; 3/4 ts Paprika; 1/4 ts Ground cloves; 2 ts Salt; 1/2 ts Pepper; 1 tb Ground sage; or; 5 Fresh sage leaves; chopped; 1/4 c Pecans; chopped; 1/2 c Champagne

CATEGORY	CUISINE	TAG	YIELD
Meats		Celebrity, Breakfast	4	Servings

INGREDIENTS

3/4	lb	Trimmed beef
1 1/4	lb	Fatty pork
2		Cloves garlic
1/2		Onion
1/2	ts	Dried marjoram
3/4	ts	Paprika
1/4	ts	Ground cloves
2	ts	Salt
1/2	ts	Pepper
1	tb	Ground sage; or
5		Fresh sage leaves; chopped
1/4	c	Pecans; chopped
1/2	c	Champagne

INSTRUCTIONS

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@foothill.net> on Feb
7, 1998

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“Life – your only chance. Eternity – payback time”

Shredded flesh against unforgiving wood, iron stakes pounded through bone and wracked nerves, joints wrenched out of socket by the sheer dead weight of the body, public humiliation before the eyes of family, friends, and the world – that was death on the cross, “the infamous stake” as the Romans called it, “the barren wood,” the maxima mala crux. Or as the Greeks spat it out, the stauros. No wonder no one talked about it. No wonder parents hid their children’s eyes from it. The stauros was a loathsome thing, and the one who died on it was loathsome too, a vile criminal whose only use was to hang there as a putrid, decaying warning to anyone else who might follow his example. That is how Jesus died.

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