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Paul Winfields Champagne Sausage Patties




Source of Recipe


FDU


List of Ingredients




3/4 lb Trimmed beef
1 1/4 lb Fatty pork
2 x Cloves garlic
1/2 x Onion
1/2 tsp Dried marjoram
3/4 tsp Paprika
1/4 tsp Ground cloves
2 tsp Salt
1/2 tsp Pepper
1 tbl Ground sage, or
5 x Fresh sage leaves, chopped
1/4 cup Pecans, chopped
1/2 cup Champagne

Recipe



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.