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    Paul Winfield's Champagne Sausage Pattie


    Source of Recipe


    the web

    List of Ingredients




    3/4 Pound trimmed beef
    1 1/4 Pounds fatty pork
    2 Cloves garlic
    1/2 onion
    1/2 Teaspoon dried marjoram
    3/4 Teaspoon paprika
    1/4 Teaspoon ground cloves
    2 Teaspoons salt
    1/2 Teaspoon pepper
    1 Tablespoon ground sage -- or
    5 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.
 

 

 

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