Liver-sage Sausage               

 tags (edit): Garde Manger @Vogel Meats  

 

Ingredients

1/2 pound Veal Or Pork Stew Meat
- Cut Into 1-In Pieces
1/2 pound Chicken Livers
4 tablespoon Chopped Fresh Sage -=or=-
2 tablespoon -Dried Sage
2 tablespoon Garlic Minced
1/4 cup Capers Drained
1/4 teaspoon Black Pepper Ground
1/2 cup Dry White Wine
1/2 pound Bacon Coarsely Diced
4 Feet Of Sausage Casing


 

Instructions
 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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Yields: 6 Servings
     MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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