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LIVER SAGE SAUSAGE

Category:    Veal, Pork, Chicken
Yield: 6 servings
 
    1/2 lb Veal or pork stew meat            1/4 c  Drained capers
           - cut into 1-in pieces            1/4 ts Ground black pepper
    1/2 lb Chicken livers                    1/2 c  Dry white wine
      4 tb Chopped fresh sage; -=OR=-        1/2 lb Bacon; coarsely diced
      2 tb -Dried sage                         4    Feet of sausage casing
      2 tb Minced garlic                  
 
  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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