Liver-Sage Sausage
Yield
6 servingsPrep
30 minCook
20 minReady
5 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
veal
cut into 1 inch pieces |
|
| ½ | pound |
chicken livers
|
|
| 4 | tablespoons |
sage
fresh, chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| ¼ | cup |
capers
drained |
*
|
| ¼ | teaspoon |
black pepper
ground |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | pound |
bacon
coarsely diced |
|
| 1 | x |
sausage casing
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
veal
cut into 1 inch pieces |
|
| 226.8 | g |
chicken livers
|
|
| 6E+1 | ml |
sage
fresh, chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 59 | ml |
capers
drained |
*
|
| 1.3 | ml |
black pepper
ground |
|
| 118 | ml |
white wine
dry |
*
|
| 226.8 | g |
bacon
coarsely diced |
|
| 1 | x |
sausage casing
|
* |
Directions
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.
