Champagne Sausage Patties
Yield
4 servingsPrep
13 hrsCook
30 minReady
13 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pounds |
beef
trimmed |
|
| 1 ¼ | pounds |
pork
fatty |
|
| 2 | cloves |
garlic
|
|
| ½ | each |
onions
|
|
| ½ | teaspoon |
marjoram
dried |
*
|
| ¾ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 2 | Teaspoons |
salt
|
*
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
sage
or 5 fresh sage leaves, chopped |
*
|
| ¼ | cup |
pecans
chopped |
|
| ½ | cup |
champagne
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beef
trimmed |
|
| 567 | g |
pork
fatty |
|
| 2 | cloves |
garlic
|
|
| 0.5 | each |
onions
|
|
| 2.5 | ml |
marjoram
dried |
*
|
| 3.8 | ml |
paprika
|
|
| 1.3 | ml |
cloves
ground |
|
| 2 | Teaspoons |
salt
|
*
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
sage
or 5 fresh sage leaves, chopped |
*
|
| 59 | ml |
pecans
chopped |
|
| 118 | 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.
