Liver-Sage Sausage Recipe - Cooking Index
Liver-Sage Sausage Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Veal |
| 1/2 lb | 227g / 8oz | Chicken liver |
| 4 tablespoons | 60ml | Fresh sage |
| 2 tablespoons | 30ml | Garlic |
| 1/4 cup | 59ml | Capers |
| 1/4 | Black pepper | |
| 1/2 cup | 118ml | Dry white wine |
| 1/2 lb | 227g / 8oz | Bacon |
| Sausage |
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.
Posted to the BBQ List by "Cindi" <[email protected]> on Sep 20, 1998.
Source:
Little Red-Headed Girl
Average rating:
6 (1 votes)
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