Liver-sage sausage
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Liver-sage sausage
Last updated 6/12/2012 1:27:37 AM. Recipe ID 62601. Report a problem with this recipe.
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      Title: Liver-sage sausage
 Categories: Meats
      Yield: 6 Servings
    1/2 lb Veal or pork stew meat
           - cut into 1-in pieces
    1/2 lb Chicken livers
      4 tb Chopped fresh sage; -=OR=-
      2 tb -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
  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.

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Recipe ID 62601 (Apr 03, 2005)

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