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Champagne Sausage Patties

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Submitted by rosekassam

YIELD

4 servings

PREP

13 hrs

COOK

30 min

READY

13 hrs

Ingredients

¾ 340.2
POUNDS G BEEF
trimmed
1 ¼ 567
POUNDS G PORK
fatty
2 2
CLOVES CLOVES GARLIC
½ 0.5
EACH EACH ONIONS
½ 2.5
TEASPOON ML MARJORAM
dried *
¾ 3.8
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML CLOVES
ground
2 2
TEASPOONS TEASPOONS SALT *
½ 2.5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML SAGE
or 5 fresh sage leaves, chopped *
¼ 59
CUP ML PECANS
chopped
½ 118
CUP ML CHAMPAGNE *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 598 52% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 139mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 131g
Vitamin A 4% Vitamin C 6%
Calcium 6% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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