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LOCATION: Recipes >> Preserving Meats >> Liver Sage Sausage

Print this Recipe    Liver Sage Sausage

Liver-Sage Sausage
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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