| 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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